This is an excellent sauce served over Penne Pasta.
It is simple, but elegant. Invite your pastor to dinner (it always impresses the pastor!)
and serve it with a mixed-greens salad with a light vinaigrette and bread.
1 1/2 tsp. (8 ml.) = Vegetable oil
1 1/2 tsp. (8 ml.) = Olive oil
1/4 cup (63 ml.) = Diced onions
1/4 cup (63 ml.) = Diced shallots
1/2 cup (125 ml.) = Diced carrots
1/2 cup (125 ml.) = Diced celery
1 tsp. (5 ml.) = Minced garlic
Dash = Freshly ground black pepper
1/2 tsp. (3 ml.) = Minced fresh thyme
1 tsp. (5 ml.) = Minced fresh tarragon
1 each = Bay leaf
1 cup (250 ml.) = Bottled clam juice
1/4 cup (63 ml.) = Apricot (all-fruit) preserves
1/2 cup (125 ml.) = Fish Stock (see recipe below)
1 cup (250 ml.) = Diced tomatoes (fresh or canned)
2 tbsp. (30 ml.) = Tomato puree
1/2 lb. (227 gm.) = Sliced cooked lobster meat.
1. Heat oils in medium saucepan over medium-high heat. Then add the next 5 ingredients and saute till the onions are translucent.
2. Add all remaining ingredients, except the lobster, and cook over low heat, simmering 12 to 15 minutes or until vegetables are tender.
3. When sauce is cooked, remove from heat. Remove the bay leaf. Pour sauce into food processor or blender and puree.
4. Return pureed sauce to sauce pan, fold in lobster, reheat and serve (recommended over Penne pasta).
Nutritional analysis of 1/2 cup of the sauce as follows: (not including bread or salad)
9 gm. carbohydrates
2 gm. fat
8 gm. protein
325 mg. sodium
Recipe submitted by Scotty B.
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