August 22, 2009 Cookin' With Costa: Lobster Fusilli Play video

(TV Diner) - Chef Ricky Alvarenga, from ZaZa in Saugus, MA, turns up the heat in the TV Diner Kitchen!

We're talkin' lobster folks, and this is one recipe you won't want to miss.

www.zazasaugus.com

Chef Rick Alvarenga

Restaurant: ZaZa

Dish: Lobster Fusilli

www.orzorestaurant.com

6 OZ. LOBSTER MEAT

1/2 CUP WHITE MUSHROOMS

1 HANDFUL OF FRESH SPINACH

½ CUP JULIENNE ROASTED RED BELL-PEPPERS

2 ARTICHOKE HEARTS (CUT IN HALF)

1-2 OZ MINCED GARLIC

6 OZ FRESH FUSILLI PASTA (PRE-BOILED)

2 OZ LOBSTER BROTH

DRIZZLE OF OLIVE OIL

2 OZ BUTTER

1/2 CUP OF HEAVY CREAM

TOASTED PARMESAN PANKO BREAD CRUMBS ( TOPPING)

Directions:

Drizzle olive oil in pan to coat bottom and sautee garlic until golden brown.

Add mushrooms, roasted red bell peppers, artichoke hearts, all at once.

Cook for 2-3 minutes until tender.

Add lobster broth, butter and heavy cream.

Cook for 2 additional minutes and add lobster -meat and spinach.

Reduce and add fresh fusilli pasta.

Toss all ingredients, plate, and top with parmesan panko bread crumbs.