• 1-2 lobster claws
• 1 Alaskan king crab claw
• 4 peeled and deveined
16/20 tail off tiger shrimp
• 4 sea scallops 20/30
• 4 oz. of blue crab lump
• lobster base (water from
cooked claws or purchased)
• angel hair pasta
• Cabernet wine ¼ cup
• Cayenne pepper pinch
• ¼ cup onion diced
• ½ red bell pepper diced
• 1 pint heavy cream
• salt and pepper pinch each
• 1 garlic clove minced
• ¼ stick butter
• 2 tsp tomato sauce or paste
Boil Angel hair pasta and hold.
Sauté onions, red pepper, garlic with butter.
Add red wine & heavy cream. Let it come to
boil. Add 1 tsp lobster base and pinch of Cayenne
pepper, when it thickens, strain into pasta.
Sauté, using butter, the shrimp, scallops, crab
& the lobster claws for about 4 minutes. Toss
all products into sauce and on top of pasta. You
may mix all product with sauce then on top of
pasta or keep seafood separate and add on
top of pasta.