(Tomato Vodka Cream Sauce Is Great With Chicken Too)
Tomato Vodka Cream Sauce is an amazing sauce that goes with many proteins. Especially chicken and seafoods!!! I love the bold flavors of the sauce infusing into the meat you use!!! Lobster will actually flavor the sauce with a light lobster flavor!! What an amazing pair when it comes to Tomato Vodka Cream Sauce!!!
Ingredients:
2 lobsters Live
Whole Butter
1 Garlic clove Minced
1 Shallot Minced
Marinara Sauce
Parmesan Cheese
Heavy Cream
1/2 cup Vodka
White Pepper to taste
Salt to taste
Precook The Lobsters
Start by cooking the live lobsters ahead of time. You will need a large enough kettle to boil the lobsters in. Add enough water so that it does not cool down when you add the lobsters. You want to bring to a rolling boil and place the lobsters in the pot and cover. Cook for 8 to 10 minutes or until red and the tails snap back. Do not over cook that will make the lobsters tough. Then you take the meat out of the shell so you have just the lobster meat from 2 lobsters.
Tip For Lobster Bodies:
Take the lobster bodies and shells and put them in a pan of boiling water and you can make a great lobster stock to make a seafood chowder. Also makes a great flavor for many dishes there after so when you do splurge for lobsters you can carry the flavors on into other seafood dishes!!!
Preheat Saute Pan On Low Heat And Render Bacon
Add Bacon to pan and render to pull the fat and flavor out of the bacon. You
may need just a little added butter for the saute. Add the shallot and garlic to the butter on low heat!! I also add a few slices of bacon for the fat and smokey flavors of the bacon. So you may add just a little butter when you do use bacon. Allow the garlic and clove to flavor the butter and diced bacon pieces. Do not keep your pan to hot and burn the garlic and shallots just hot enough to draw the flavor out of them!!!
Add The Lobster And Build The
Tomato Vodka Cream Sauce
Next saute the Lobster meat all but the tails!! The tails again will get overcooked and tough. All you want to add is the claw and knuckle meat in the pan and just start to sizzle the outside. in the pan until just starts to sizzle well. then De Glaze the pan with the Vodka being careful not to flame to large!!! The alcohol will burn off .
Next you add the Marinara sauce. About a half jar to 2 dinners!!! You want to allow the flavors of the lobster and seasons meld with the marinara sauce. Let it simmer a few minutes while the pasta cooks!!! In this video i use fettuccine because it holds a sauce really well.
In a pot get some water to a boil and add about half teaspoon of salt. Just enough to season the noodles. Next add the pasta to the water and allow it to boil about 8 to 10 minutes or till its just before getting over cooked. You want some life left in the noodle it should have some texture when cooked. I do not rinse my pasta because the starch helps to thicken and hold the sauce!!!
Back To The Tomato Vodka Cream Sauce & Lobster
Now make sure the heat is on low and just add about 1/3 cup of heavy 
cream. You can adjust to taste. Fold in and turn the heat off. Top off with a some Parmesan cheese And finish with salt and white pepper to taste!!! Serve over fettuccine Pasta.
Smith & Son Sauvignon Blanc
From Napa Valley California
Served With Bright Willow Sauvignon Blanc This is a really light white wine. What a great pairing the citrus in the wine really accented well with the lobster and Tomato Vodka Cream Sauce. This would also be a great summer evening wine with a salad or any other light summer meal!!! Just a great smooth all around good wine!!!
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