Pasta with lobster and oysters

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

1. In a pot of boiling and salted water, plunge and let cook the lobsters, 3 minutes.

2. The lobster is not yet completely cooked it is wanted.

3. Let cool, shell and cut into pieces the lobster.

4. Meanwhile, open and empty the oysters in a bowl.

5. In a hot frying pan, make return the onion and the asparaguses in the olive oil, 3 minutes. Set aside.

6. In another hot pan, heat the butter, saffron, garlic, savory and maple syrup.

7. Add the pieces of lobster, the oysters and let cook, on average fire, 2 minutes.

8. Remove and reserve the pieces of lobster.

9. In the pan, add the white wine and the cream.

10. In a bowl, pour the preparation obtained and with the help of the mixer foot reduce to a purée. Check the seasoning.

11. Put the whole in the frying pan, let it simmer then add the fresh pasta, the lobster, the preparation of asparagus and mix.