New Years Eve 2010; Seafood, Pasta & Creme Brulee
Celebrating the last night of 2010, we went out like we roll all year - enjoying great food! Dinner: Lobster Tail, Alaskan King Crab & Lemon Chive Pasta with Tomato Mushroom Cream Sauce Dessert: Coconut Creme Brulee Drink: Champagne, of course! Brad was on the meat task, as usual! We figured out a great way to prepare the tail & legs so its much easier to eat! Use crab claws to slice open the crab legs before simmering in a pan with butter. The meat can be easily picked out with a fork, once ready to eat. Lemon Chive Pasta with Tomato Mushroom Cream Sauce: - 1 Package of Papardelle's Lemon Chive Pasta (City Market or online) - For the sauce: - 10 cloves garlic, diced - 1 large shallot, sliced into small sections - 4-6 Roma Tomatoes, cut into large sections - 1 can diced tomatoes (can sub an additional can for the fresh Roma's if necessary) - 2 packages sliced mushrooms 1/2 cup heavy cream Add 3-4 T EVOO to a large pot, add garlic & shallots. Simmer till tender on me...