Blushing CVap Lobster and Shrimp Pasta

Struck by the mood to make something comforting yet elegant, we turned to al dente linguine tossed in a velvety blush sauce. We cooked lobster tails and shrimp in a CVap® Cook and Hold Oven. The flavor and texture of the shellfish added a level of decadence to the dish that made it truly special. Let’s deconstruct it!

lobster tails cooked in CVap

First, the shellfish. The lobster tails were steamed in a CVap Cook & Hold Oven at 200 + 0 for about seven minutes, bringing them to the perfect temperature and texture for this dish. We staged the shrimp at 135 + 2 for about ten minutes, until it was nearly – but not quite – opaque, and held it there.

shrimp cooked in CVap

While the shellfish was steaming, we cooked traditional linguine to al dente, tossed it with a bit of olive oil, and held it in a CVap holding cabinet at 140 + 0 until we were ready to plate.

linguine tossed with EVO

On to the sauce! We started with a classic marinara, combining olive oil, garlic, onion, San Marzano tomatoes, salt, pepper, and fresh basil.

Marinara sauce

Next we added heavy cream to create a gorgeous blush sauce.

blush sauce

We removed the lobster tail meat and reserved the shells, along with the shrimp shells, to make stock later.

shellfish shells saved for stock

Some of the meat was cubed and stirred into the blush sauce. The rest was set aside to be added whole.

lobster meat added to blush sauce
lobster meat on cutting board

We coated a portion of pasta we’d been holding with the seafood/sauce mixture…

Adding blush sauce to pasta

plated a respectably appetizing (pile)…

plating lobster pasta

and gilded the lily by crowning it with the whole piece of shellfish, a bit more sauce, and a garnish of fresh basil.

shimp added to lobster blush pasta

The natural sweet flavor of the shellfish really came through, complimented nicely by the simple blush sauce, while the fresh basil added just the right amount of bright, yet peppery foil to the richness of the overall dish.

Lobster blush pasta - the finished dish