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  • Cilantro Pasta With Lobster And Shrimp In Balsamic Cream

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    Cilantro Pasta With Lobster And Shrimp In Balsamic Cream
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. cooked black beans
    • 2 x ears cooked white corn kernels
    • 1/2 c. rice wine vinegar
    • 1 Tbsp. minced cilantro
    • 2 Tbsp. sugar
    • 1/8 tsp salt (more to taste)
    • 12 ounce cilantro pasta or possibly linguine, fresh or possibly store-bought
    • 4 c. heavy whipping cream
    • 1/2 c. balsamic vinegar
    • 1/4 c. grated Romano cheese
    • 1 1/2 Tbsp. extra virgin olive oil
    • 4 x -6 jumbo shrimp
    • 4 x -6 lobster medallions (cut from the tail)

    Directions

    1. Make black bean corn salsa: In large non-reactive mixing bowl, combine black beans, white corn kernels, rice wine vinegar, cilantro, sugar and salt. Cover, chill and let marinate up to 2 days.
    2. Make pasta: Place pasta in boiling water and cook al dente. Drain and set aside. Pour cream into large saucepan over medium heat and bring to boil. Reduce heat and simmer cream to reduce by half. Add in balsamic vinegar and Romano cheese and stir till well combined. Set aside. For seafood: Place extra virgin olive oil in saute/fry pan over medium heat. Add in shrimp and lobster and cook 1-2 min or possibly till hard in texture. In large mixing bowl, combine salsa and pasta and toss together. Set aside. Divide pasta between 2 serving plates. Add in lobster and shrimp and ladle balsamic cream around the seafood.

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