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!
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.
Next we added heavy cream to create a gorgeous blush sauce.
We removed the lobster tail meat and reserved the shells, along with the shrimp shells, to make stock later.
Some of the meat was cubed and stirred into the blush sauce. The rest was set aside to be added whole.
We coated a portion of pasta we’d been holding with the seafood/sauce mixture…
plated a respectably appetizing (pile)…
and gilded the lily by crowning it with the whole piece of shellfish, a bit more sauce, and a garnish of fresh basil.
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.