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Seafood Linguini





Ingredients

Hôtel Paulin’s Seafood Linguini in Champagne Lobster Sauce With Oven-roasted Spring Asparagus & Baby Italian Plum Tomatoes 

This signature dish is from Karen Mersereau, Executive Chef and co- owner of Hotel Paulin, the internationally acclaimed historical boutique hotel in Caraquet, New Brunswick, Atlantic Canada. “ This is a Chef’s dream, says Chef Karen, I’m in the ‘Seafood Mecca of Canada!” . This is one of our guest’s favorites, where I steam lobsters in Champagne”. The lobster seasons opens the end of May. The hotel features“ The First Crack of the Lobster Season” packages from May 31st to July 15th. 4 servings ½ bottle (750 mL) dry sparkling wine 1/4 cup finely chopped French shallots 1-2 sprigs fresh thyme and/or tarragon 2 live lobsters(about 1 lb) Sauce: 1 cup fish stock or bottled clam juice 1 1/2cups 18%cream 1/2 cup 35% cream 1 tbsp Worcestershire sauce 1 tbsp tomato paste 1 tbsp Veloutine* (or flour) 1 tbsp butter Freshly squeezed lemon juice Salt and cayenne pepper to taste Assembly: 20 fresh asparagus spears 20 baby Italian plum tomatoes ½ (each) yellow and red bell pepper 1 red onion, cut into eights 1 pkg (1 lb/450g) linguini 8 fresh Digby scallops
Directions

In large pot, over high heat, combine sparkling wine or Champagne, shallots and herbs. Bring to a rolling boil. Plunge live lobsters quickly into pot and cover tightly (be sure to cut away rubber bands from claws beforehand). Cover, return to a boil, reduce heat slightly and continue to cook lobsters for about 8 minutes. Remove lobsters from pot, set aside to cool, reserving cooking liquid. Remove lobster meat from shells being careful to keep meat intact. Cover and refrigerate, until ready to use. (this step can be done a day in advance, reserving the cooking liquid) Sauce: Add fish stock, 18% cream, 35% cream and Worcestershire sauce to the reserved cooking liquid. Whisk in and tomato paste and bring to a boil. Continue boiling until slightly reduced, about 20 minutes. Add enough Veloutine* directly into sauce until it becomes slightly thickened. If using flour, mix with equal amounts of softened butter and add a little hot sauce into the butter and flour, then add to sauce until slightly thickened. Continue to cook sauce another 10 minutes. Add butter, lemon juice and cayenne pepper to taste. Strain sauce and keep warm until ready to use, or cool and re-heat for later use. Assembly: Pre-heat oven to 450 F (230 C). Lightly drizzle bottom of roasting pan, with olive oil. Place vegetables in pan; season with pepper. Toss vegetables to lightly coat with oil. Oven- roast 8 to 10 minutes, tossing once or twice. Meanwhile, cook pasta in boiling water until al dente, according to package instructions. In a medium skillet, melt butter and oil, over high heat. Reduce heat to medium-high. Add scallops and sear 2 minutes. Turn scallops over. Add garlic, shrimp and reserved lobster meat. Sear 2 to 3 more minutes. Remove form heat and cover to keep warm. Drain pasta, toss lightly with oil. Place in warm bowls. Spoon the hot sauce over pasta. Top with roasted vegetables and seafood. Garnish with basil and tarragon. Bon appetite! • Veloutine is an instant thickener you can pour directly into hot sauces, made from potato starch, and is available in the gravy /package sauce section at most grocery stores in Canada • Note: Recipe Copyright belongs to Karen Mersereau, Hotel Paulin. Permission for any printed reproduction of this recipe must be obtained by written authorization from Karen Mersereau

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