*Lingua di Suocera with Lobster and Saffron Cream

A sauce for our most popular pasta shape.


- 1 1/2 Lobster (live) or any shellfish
- 8 shallots peeled & minced (4 for stock leave whole)
- 8 cloves of garlic (4 for stock)
- 1 carrot peeled and roughly chopped
- 8 oz chopped prosciutto
- 2 tablespoons of olive oil
- 1 package of frozen peas
- 1 tablespoon of tomato paste
- 1 cup of half and half
- 1 cup of heavy cream
- 2-3 pinches of saffron (bloomed in 1 tablespoon of hot water)
- salt, pepper


Stock preparation:
Saute all veggies and prosciutto in a large saucepan with olive oil until translucent. Remove and set aside leaving the oil behind. Throw in the lobster and add 2 cups of white wine. Remove the lobster after 2 minutes. Lobster meat will be slightly raw. Immerse in cold water and remove the meat from the shell. Add the shells and veggies back into the sauce pan. Simmer for 30 minutes to 1 hour until reduced by half.

Sauce preparation:
Heat the olive oil and add the prosciutto. Cook gently for 2 minutes. Add the shallots & garlic left over after the stock preparation, the tomato paste, and cook 1 minute more. Bring 1 and 1/2 gallons of water with 1 large tablespoon of coarse sea salt in a large pot to a rolling boil. Add the pasta and cook 9-11 minutes. Deglaze the sauce pan with stock and add the peas, fresh cream & saffron. Cook gently until thickened enough to coat the back of a spoon. Add the half & half, and salt and pepper to taste. Reduce slightly until creamy. Add the lobster and cook gently. Add the pasta and serve at once. Add fresh chopped Italian parsley and more stock if sauce too dry.