Lobster, Shrimp and Andouille Sausage over Pasta

Name: Lobster, Shrimp and Andouille Sausage over Pasta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 pound baby shells pasta; 3 tablespoons extra-virgin olive oil; 1/2 pound mushrooms, thickly sliced; 1 whole white onion, sliced; 1 tablespoon minced fresh garlic; 1 tablespoon dried herbes de Provence; Sea salt; 8 ounces cooked lobster meat; 8 medium shrimp, peeled and deveined; 1 pound andouille sausage, cut into pieces; 1 tablespoon white wine; 4 medium fresh tomatoes, quartered; 1 cup chopped fresh basil leaves; 1/2 cup heavy cream

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Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Ingredients

1 pound baby shells pasta

3 tablespoons extra-virgin olive oil

1/2 pound mushrooms, thickly sliced

1 whole white onion, sliced

1 tablespoon minced fresh garlic

1 tablespoon dried herbes de Provence

Sea salt

8 ounces cooked lobster meat

8 medium shrimp, peeled and deveined

1 pound andouille sausage, cut into pieces

1 tablespoon white wine

4 medium fresh tomatoes, quartered

1 cup chopped fresh basil leaves

1/2 cup heavy cream

Directions

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Moses W. La Fountaine, Paradox Lodge, Lake Placid, NY