張美妮煮龍蝦意粉 同老公撐檯腳過聖誕
香滑忌廉龍蝦意粉
Lobster Spaghetti in Creamy White Wine Sauce
材料：
龍蝦尾 1條
洋葱 ½個
蒜頭 2瓣
扁意粉 150克
中筋粉 30克
牛油 30克
白酒 50毫升
雞湯 50毫升
淡忌廉 100毫升
麵粉 沾龍蝦用
鹽及黑胡椒 適量
番茜碎 裝飾用
Ingredients:
1 Lobster tail
1/2 Onion
2 cloves Garlic
150g Linguine
30g All-purpose flour
30g Butter
50mL White wine
50mL Chicken broth
100mL Whipping cream
Flour for dusting
Salt and black pepper to taste
Chopped parsley for garnishing
做法：
1.煮滾一鍋水，加入意粉按包裝指示時間煮至軟硬適中，撈起瀝乾備用。
2.洋葱切粒；蒜頭切成蓉。
3.將龍蝦切件，將鹽、黑胡椒及麵粉拌均，將龍蝦件沾上麵粉。
4.中火燒熱鍋，加少許油，加入龍蝦煎至金黃色，撈起備用。
5.燒熱鍋，加入牛油煮溶，炒香蒜蓉及洋葱，灒白酒，加入中筋粉煮成麵糊。
6.加入雞湯攪拌至沒有顆粒，加入淡忌廉煮至微滾。
7.加入意粉及龍蝦，煮至醬汁濃稠。
8.上碟，加黑胡椒調味，灑少許橄欖油，加上番茜碎裝飾即成。
Directions:
1.In a pot, bring the water to boil, cook the pasta according to the package direction. Drain and set aside.
2.Finely dice the onion and mince the garlic.
3.Cut the lobster into pieces. Mix together salt, black pepper and flour. Dredge the lobster with flour mixture.
4.In a pan, add some oil on a medium heat. Sear the lobster until golden brown and set aside.
5.In a pan, melt the butter and sauté the garlic and onion until fragrant. Deglaze with white wine and add the flour to form the roux.
6.Add the chicken broth and whisk until no lumps. Add the whipping cream and bring it to simmer.
7.Add the spaghetti and lobster and cook until the sauce has thickened.
8.Transfer to the plate, crack some black pepper on top, drizzle with some olive oil. Garnish with parsley and ready to serve.
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