Chef Wagner says that at the restaurant they use trecce dell’orto pasta, but you can use any pasta or rice
20 oz. lobster meat, chopped
2 oz. pommace olive oil
1 cup mushrooms, quartered
1 tomato, blanched in boiling water, cooled down in ice water, peeled, seeded and chopped
2 cloves garlic, minced
4 scallions, sliced
fresh parsley, finely chopped
fresh tarragon, finely chopped
pinch of cayenne, at taste
salt and black pepper
Prepare the lobster by cutting through the shell lengthwise with a sharp knife. Remove the tail. Cut the meat up into mouth-size pieces.
At the restaurant each lobster and shrimp sauté is done in a separate pan. If you do more than one portion in the pan, (even a big pan) the temperature change in all the ingredients will make everything cook too slow and you will eventually overcook the lobster and shrimp. You also want the pan to stay quite hot while cooking because you want to flambé your brandy.
Place a skillet over high heat. Add 1 oz. of the pommace oil. When the oil is hot and almost smoking, place the lobster in the pan, but do not shake. Let it cook for 45 seconds. Now add the shrimp. If the pan and oil are hot enough, the lobster and shrimp shouldn’t stick to the pan. Cook for about 1 minute, add the mushrooms. Cook for 1 minute, add the tomatoes and garlic. Remember, the pan is very hot, so don’t let the garlic sit there. Shake or stir the pan.
Take the pan of the heat for 2 seconds and add the brandy. Place the pan back on the heat and tip it forward towards the burner. The brandy should flame up. This is just the alcohol burning. The flavor of the brandy will stay in the pan.
Add the cream. Let it come up to a boil, then turn down the heat to a simmer. Add the scallions, herbs, salt, and pepper. Reduce the cream until it’s a bit thicker. If you are afraid the lobster and shrimp will overcook, you can take them out of the sauce with a slotted spoon.