Combine the stock, wine, Worcestershire sauce, vanilla extract, garlic, leek, bay leaves, nutmeg, paprika, white pepper and salt in a large saucepot. Simmer for 1 hour. Strain through a fine mesh strainer and set aside.
Place the clarified butter in a large sauté pan over medium heat. Whisk in the flour and vanilla powder. Cook for 2 to 3 minutes, whisking constantly. Add the strained stock mixture gradually, whisking constantly. Cook for 20 minutes or until sauce begins to thicken, stirring frequently. Add the warm cream and lobster to the sauce. Cook until heated through. Place the pasta in a serving bowl. Spoon the lobster sauce over the pasta. Garnish with chopped parsley or freshly grated Romano cheese.
Combine the stock, wine, Worcestershire sauce, vanilla extract, garlic, leek, bay leaves, nutmeg, paprika, white pepper and salt in a large saucepot. Simmer for 1 hour. Strain through a fine mesh strainer and set aside.
Place the clarified butter in a large sauté pan over medium heat. Whisk in the flour and vanilla powder. Cook for 2 to 3 minutes, whisking constantly. Add the strained stock mixture gradually, whisking constantly. Cook for 20 minutes or until sauce begins to thicken, stirring frequently. Add the warm cream and lobster to the sauce. Cook until heated through. Place the pasta in a serving bowl. Spoon the lobster sauce over the pasta. Garnish with chopped parsley or freshly grated Romano cheese.
Madagascar Bourbon Pure Vanilla Extract
Madagascar Bourbon Pure Vanilla Powder
Pure Vanilla Powder
