Recipe by puppitypup
This is a Rachael Ray recipe that I've played with just a bit. I'm planning to try it with imitation crab rather than the lobster. You'll want to use a good quality dry sherry, not cooking sherry.
Top Review by Dr. Jenny
This was a really easy, elegant dish. We enjoyed it for dinner last night. Needed some salt and I would definitely go with the 2 pinches of crushed red pepper flakes. Also, it is best consumed right after making as it does not reheat as well for leftovers (sauce dries up a bit, which is to be expected, just making note). Thanks for posting!
- 1 1⁄2 lbs penne rigate
- 3 tablespoons extra virgin olive oil
- 1⁄2 lb shiitake mushroom, stemmed and sliced
- 2 large shallots, chopped
- 3 -4 garlic cloves, finely chopped
- 1 -2 pinch crushed red pepper flakes
- 1⁄2 cup dry sherry
- 1⁄2 cup chicken stock or 1⁄2 cup seafood stock
- 1 (15 ounce) can crushed tomatoes
- 1 lb shelled lobster (raw or cooked)
- 1 teaspoon lemon zest
- salt & freshly ground black pepper
- 1⁄2 cup cream
- chopped chives or parsley, 1 handful
Directions See How It's Made
- In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
- Heat a large skillet over medium heat with olive oil. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
- Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
- Chop seafood into good-sized pieces. Season with lemon zest, salt and pepper. If using cooked seafood, add to sauce and proceed to next step. If using raw seafood, add to pot, cook a few minutes until it is opaque, then proceed to next step.
- Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.