Lobster Veneto from Enoteca restaurant - Tucson News Now

Lobster Veneto from Enoteca restaurant

3oz baby lobster
3oz tiger shrimp
1tablespoon crushed garlic
olive oil
2oz sliced asparagus
1oz sliced mushrooms
1oz sun dried tomatoes
wine to deglaze
1 1/2 cup heavy cream
salt and pepper to taste
6 oz fettuccine
fresh basil and oregano to garnish

Heat olive oil in saute pan on high heat. Add lobster and shrimp and let cook for a minute then add garlic.

Place asparagus, mushrooms, and sun dried tomatoes into pan and stir. Let cook for a few minutes then add wine just enough to deglaze the pan, let cook out then add heavy cream.

Season with salt and pepper and pour over cooked fettuccine. Garnish with fresh herbs.

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