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Live at Daybreak: Chef Jason Cole
We're in the kitchen with Mitchell's Fish Market Executive Chef Jason Cole. He showed us how to make an easy shrimp and lobster pasta on Live at Daybreak Saturday.
Shrimp & Lobster Linguine
2 TBSP Olive Oil
2 Wt-oz sliced mushrooms
7 peeled & deveined shrimp
2 oz White wine garlic sauce
4 oz Lobster brandy cream
2 wt oz Lobster meat in large pieces
3 TBSP Diced tomatoes
1.5 TBSP Garlic Butter
1 tsp lemon juice
1 Wt-oz Spinach
1 TBSP parmesan cheese
½ tsp chopped parsley
Ingredients & Process
Step 1: Olive oil blend (2 TBSP), Mushrooms, slice reminis (2 Wt-oz), Shrimp, peeled & deveined (tail off) (7 each), Salt and pepper mix (1/8 tsp), White wine garlic sauce (2 oz)
Over medium heat sauté mushrooms in olive oil. Once mushrooms start to wilt add shrimp and season with salt and pepper. Once shrimp starts to turn pink flip shrimp and deglaze with white wine garlic sauce.
NOTE: be careful when using brandy as it will flame up
Step 2: Lobster brandy cream (4oz), Lobster meat (cooked CKL), broken into large pieces (2 Wt-oz), Diced tomatoes (3 TBSP), Garlic butter (1 #40 scoop), Lemon juice (fresh) (1 tsp)
Add lobster brandy cream and bring to a boil. Reduce heat and add lobster meat, diced tomatoes, garlic butter, and lemon juice; continue to simmer for 15 seconds.
Step 3: Linguine, fresh nests (3 nests), Salt and pepper mix (1/8 tsp), Spinach, fresh (1 Wt-oz)
Warm pasta nests in pasta water then drain well. Add to sauté pan and season with salt and pepper. Add fresh spinach and toss until just wilted. Plate pasta in a warm pasta bowl.
Step 4: Parmesan cheese (1 TBSP), Chopped parsley, fresh (1/2
tsp), Cheese bread (1 each)
Garnish with parmesan cheese and parsley. Serve immediately