Paella Inspired Seafood Pasta with a Cognac Cream Sauce
- Level: Intermediate
- Yield: 4 to 6 servings, depending on shrimp and lobster size
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 752
- Total Fat
- 62
- Saturated Fat
- 20
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 30
- Cholesterol
- 182
- Sodium
- 936
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
2 cloves garlic, chopped
2 tablespoons butter
1 shallot, minced
2 tablespoons paella spice blend
1 cup heavy cream
3/4 cup grated Parmigiano-Reggiano
1 1/4 cups seafood stock
4 tablespoons cognac
1/2 teaspoon lemon zest
Fine sea salt
1 lobster tail, meat removed, shell discarded
10 medium shrimp, shells and tails removed
Corn oil, for deep frying
1 pound mussels
1/2 a lemon, juiced
Fresh parsley, chopped, for garnish
1 pack rice noodles
8 ounces King crab meat
Directions
- Melt half of the butter in a medium saucepan over medium-low heat. Add half of the shallots and some of the paella spice blend. Add the cream and simmer for 5 minutes. Then add the cheese and half the garlic and whisk quickly until thick. Add a quarter of the seafood stock, the cognac and lemon zest to the sauce and let this reduce until thick and creamy. Add salt to taste.
- Soak the dried rice noodles in warm water to soften.
- Sprinkle the crab meat, shrimp and lobster with some paella spice blend and salt. Take some of your noodles and lay on a flat surface. Add a portion of crab meat, shrimp and lobster in the middle of the noodles and wrap them. Repeat steps for the "rice noodle bundles of seafood."
- Heat the oil in a heavy pot and deep fry the noodle bundles until golden, about 5 minutes. Remove from the oil, drain on paper towels and season with sea salt immediately.
- In a skillet add the remaining butter, garlic and shallots and cook over medium-high heat. Add the remaining seafood stock and the lemon juice. Add the mussels to the broth and steam until opened.
- Place the fried seafood bundle in the middle of a bowl and spoon sauce around. Place mussels in each corner of the bowl (4 per serving). Garnish with chopped parsley.