Langoustine, Pepper,Cremini, Roasted Garlic and Farfalle with Fonduta Sauce

1 tablespoon butter

1 tablespoon olive oil

1 red bell pepper, juilenned

1 yellow bell pepper, julienned

1 shallot, diced

1 head roasted garlic, pulp squeezed out and reserved

3 cup sliced cremini mushrooms

1 1/2 lbs. cook Langoustine or lobster

Heavy Cream

1/2 cup sliced green onions

2 lbs. Farfalle, cooked al dente in salted boiling water

In a heavy bottomed pot, add the butter and olive oil. Place over medium heat and add the peppers and shallots; saute until softened. Add the mushrooms and cook until moisture from mushrooms has cooked out. Stir in the roasted garlic. Add the cooked Fonduta Sauce , langoustine and pasta. Add heavy cream if needed, to thin sauce. Garnish with green onions.

Fonduta Sauce:

4 Tablespoons butter

4 Tablespoons flour

2 cups milk

3/4 lb. Fontina cheese, cut into cubes

4 egg yolks, room temperature

salt and pepper; to taste

In a sauce pan melt the butter and add the flour over low heat. Whisk until mixture is well combined;do not allow to brown. Whisk in the milk until smooth and slightly thickened.

Add the cubed cheese and continue to stir until cheese is melted. Pepper to taste.

Langoustine with Grits and White Wine Cream Sauce

1 cup white corn grits, not instant

1 cup half and half

1 cup water

3/4 tsp salt

2 tablespoons butter

3 slices bacon, diced

1 shallot, diced

1/2 cup onion, diced

1/2 yellow bell pepper, diced

2 1/2 cups frozen, cooked Langoustine tails

2 tablespoons white wine

1 cup heavy cream

1/4 tsp. black pepper and 1/2 tsp salt

2 scallions, sliced

In a saucepan add the half and half, water and 3/4 tsp. salt. Bring to boil and whisk in the grits. Stir often and simmer until the consistency of cream of wheat.

Meanwhile cook diced bacon until crisp in a skillet, add the bell pepper, onion and shallots and saute until tender. Add the frozen Langoustine tails and saute until warmed through. Remove mixture with a slotted spoon and set aside. In the skillet which the bacon mixture was cooked in, pour in the wine and deglaze the pan. Slowly pour in the heavy cream, salt and pepper and simmer until sauce is thickened slightly. Pour the sauce into the saucepan of cooked grit and stir to combine. Divide among two bowls and add the Langoustine mixture over the top of each bowl. Garnish with sliced scallions.

Angel Hair Pasta with Cream Sauce and Langoustine

 

1 lb. Angel Hair Pasta

2 cups heavy cream

1 clove garlic, minced

1 cup onion, minced

1 shallot , minced

1 cup parmesan cheese, grated

1 cup white wine

5oz. pancetta, chopped

12 oz. cooked langoustine

3 tablespoons chopped chives

In a pot saute the pancetta until crispy. Add the onions and shallot and continue to saute until translucent. Add the garlic and cook until fragrant. Pour in wine and reduce by half, stir in cream and simmer until thickened. Stir in the cheese and the  langoustine.  Turn off heat. Cook pasta to al dente and add to sauce and toss. Add pasta water if more sauce is needed.