Ingredients Jump to Instructions ↓

  1. 2 ounces olive oil

  2. 24 ounces lobster meat, cubed

  3. 2 ounces extra virgin olive oil

  4. 2 pounds orzo pasta

  5. 2 quarts chicken stock, strained clean

  6. 2 tablespoon garlic, minced

  7. 2 tablespoon shallots, minced

  8. 2 cups heavy cream

  9. 1 cup romano cheese, grated

  10. 1 cup basil leaves, chiffonade

  11. 1 cup spinach leaves, chiffonade

  12. 2 tablespoons oregano, chopped

  13. 2 tablespoons parsley, chopped

  14. 8 ounces prosciutto ham, thinly julienned

  15. 2 tablespoon cracked black pepper

  16. 2 tablespoon kosher salt

  17. 2 tablespoons truffle oil

Instructions Jump to Ingredients ↑

  1. Method 1. In a large pot over medium to high heat add olive oil and saut lobster meat until it is medium rare (about 2 minutes). Remove lobster and add the extra virgin olive oil. Lower heat to medium and add half of the orzo pasta, and saut until golden brown.

  2. Add garlic, shallots and remaining half of the pasta. Cover with half of the chicken stock.

  3. Continue cooking until pasta absorbs most of the stock. Add the rest of the stock and continue cooking until all of the stock is absorbed.

  4. Add heavy cream and romano cheese, stir until cheese is melted.

  5. Add basil leaves, spinach leaves, oregano and parsley.

  6. In a saut pan, quickly saut the prosciutto ham until crisp.

  7. Add prosciutto and lobster meat to pasta and finish with truffle oil.<


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