Lobsters are invertebrates and have a hard protective exoskeleton.Lobster and Scallops with Sundried Tomatoes in Basil Cream
Sun-dried tomatoes are available either dry or oil-packed. If using the dry variety, reconstitute in warm water to soften, then drain. Always drain tomatoes that are packed in oil.
- ¾ lb (375 g) large scallops
- 4 tbsp (60 mL) butter
- 3-4 shallots, minced
- 4 cooked lobster tails, split
- ½ cup (125 mL) white wine
- ½ cup (125 mL) sun-dried tomatoes, reconstituted (or well-drained, seeded, chopped tomatoes)
- 4 tbsp (60 mL) fresh basil, chopped salt and pepper to taste
- dash of cayenne
- ½ cup (125 mL) heavy cream (35% M.F.)
- 4 oz (125 g) Havarti cheese, grated fresh pasta to serve 4
Sauté scallops in butter over medium-high heat for 1 minute. Add shallots and lobster tails. Bring to a simmer and cook only until scallops are opaque, about 2 more minutes. Remove from pan and keep warm. Deglaze pan with wine; add tomatoes and basil. Season with salt, pepper and cayenne. Add cream and simmer sauce to thicken slightly. Stir in cheese and heat until melted. Return seafood to sauce and serve immediately over prepared pasta.
Serves 4.
