Servings : 4
Preparation time : 15 minutes
Cooking time : 10 minutes
INGREDIENTS
- 4 New Brunswick lobsters
- 12 New Brunswick oysters
- 1 red onion, minced
- 1 bunch asparagus, stems removed, cut into chunks
- 60 mL (4 tbsp) olive oil
- 60 mL (4 tbsp) unsalted butter, melted
- 1 pinch saffron
- 3 mL (1/2 tsp.) savory
- 15 mL (1 tbsp) maple syrup
- 60 mL (4 tbsp) white wine
- 60 mL (4 tbsp) 35% cream
- 4 portions of fresh pasta cooked al dente
- salt and pepper to taste
PREPARATION
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In a pot of boiling and salted water, plunge and let cook the lobsters, 3 minutes.
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The lobster is not yet completely cooked it is wanted.
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Let cool, shell and cut into pieces the lobster.
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Meanwhile, open and empty the oysters in a bowl.
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In a hot frying pan, make return the onion and the asparaguses in the olive oil, 3 minutes. Set aside.
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In another hot pan, heat the butter, saffron, garlic, savory and maple syrup.
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Add the pieces of lobster, the oysters and let cook, on average fire, 2 minutes.
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Remove and reserve the pieces of lobster.
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In the pan, add the white wine and the cream.
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In a bowl, pour the preparation obtained and with the help of the mixer foot reduce to a purée. Check the seasoning.
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Put the whole in the frying pan, let it simmer then add the fresh pasta, the lobster, the preparation of asparagus and mix.
