• 2 lbs. Mahi Mahi
• 8 cups chicken broth
• 3 tbsp. olive oil, divided
• 1 onion, diced, divided
• 2 garlic cloves, minced,
• 1 lb. fresh Portobello mushrooms sliced
• 2 bay leaves
• 2 tbsp. fresh thyme, chopped
• 2 tbsp. fresh Italian parsley, chopped
• 2 tbsp. butter
• salt and pepper
• 1 tbsp. truffle oil
• 2 cups Arborio rice
• ½ cup dry white wine
• ½ cup fresh grated parmesan cheese
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.
Lemon Beurre blanc
• 2 tbsp. fresh lemon juice
• 4 tbsp. dry white wine
• 2 shallots, finely chopped
• 1 tbsp. crème fraiche
• 1 cup cold butter, cut
into 16 cubes
Bring the lemon juice, wine, and shallots to
a boil. Continue boiling the mixture for 3 to
5 minutes, until it thickens slightly. Add the
crème Fraiche to the glaze and boil it for an
additional 2 minutes.
Add the butter, one cube at a time, until
Season Beurre Blanc sauce with salt and pepper.