WARREN, Maine — Chef Lynn Archer from Archer's on the Pier and The Brass Compass, both in Rockland, is spending plenty of time at home in her kitchen these days - just like the rest of us. She's also supporting local fisherman by buying lobster and finding ways to prepare it. Today, she shows us a simple and delicious preparation of Lobster Alfredo -- easy and elegant comfort food.
Lobster Alfredo - serves four
2 TB melted butter
2 TB flour (for smaller batch, use 1 TB butter, 1 TB flour)
- Add flour slowly to butter to make a roux. You want the roux to be thick, but a bit runny too.
Over medium heat, add:
a cup of milk and two cups heavy cream
Grind of pepper to taste
And salt, also to taste
chopped garlic – you add the chopped garlic now (not at the beginning) so the garlic won't burn.
Let this all cook together, allowing the alfredo to thicken up a bit. As it thickens, add:
one cup of shredded Parmesan
Continue to stir. Then add:
About two cups of lobster meat, chopped or torn coarsely
Let it come almost to a boil, but don’t let it boil! Let it cook a little longer, alfredo should be a bit bubbly around the edges. You are almost ready to serve!
When plating, cook pasta – Lynn cooked about a ½ lb for this amount of alfredo.
Ladle alfredo over pasta - it’s not super thick but you don’t want it to be!
Garnish with some parsley and a little sprinkling of parmesan! and enjoy.
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