In the Kitchen: Shrimp & Lobster Bolognese

In the Kitchen
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In the kitchen today, we welcome Executive Chef Tony Hernandez from La Collina Restaurant, located at Hillside Country Club, making their Shrimp & Lobster Bolognese.

  • 3oz Lobster meat (chopped, save claws)
  • 3oz Shrimp (chopped)
  • 3oz Housemade marinara
  • 2oz Minced Carrots, Celery and Onion
  • 2oz Heavy Cream
  • 2oz Grated Parmesan Cheese
  • 8oz Trombette Pasta
  • 1oz Minced Garlic
  • 2oz Extra Virgin Olive Oil
  • 1oz Red Wine
  • 6 Basil Leaves (chffonade)
  • Salt & Pepper to taste
  1. Heat pan. Add oil and garlic.
  2. Lightly brown garlic then add in minced vegetables.
  3. Saute until vegetables are tender
  4. Add in chopped shrimp and saute lightly. Do not cook through.
  5. Add in red wine and reduce by half.
  6. Add marinara sauce and heavy cream. Lett cook for 1 minute.
  7. Add grated Parmesan, pasta and basil leaves and cook for 1 minute.
  8. Add lobster and finish heating.
  9. Salt and pepper to taste and serve.

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