Don't you always wonder what chefs make when they leave their throng of paying diners, kick back, and cook for themselves? Enquiring minds wanted to know, so CTbites asked top local chefs to share a holiday dish from their at home recipe box. This might be something they serve to their family at the end of the day or food that simply defines the season.
We will be featuring these recipes throughout the month of December. We hope you try some of these meals in your home. You can be guaranteed they're good!
Enjoy this delicious simple pasta entree from Chef David Nivens of SONO's Osetra.
1/4lb spaghettini pasta
2 ea roasted plum tomatoes (tomatoes sprinkled with oil and roasted in a 350 degree oven till soft)
2 tsp shaved garlic
2 TBL good quality canned crushed tomato
1 TBL chopped basil
5 oz cooked and shelled lobster meat and rough cut (meat from one 1 1/4lb lobster)
2 tsp butter
6 oz lobster stock (any old good quality canned broth fish or meat will do)
For the sauce: In a sauce pan over medium heat add the garlic to about one tablespoon of olive oil. Cook for a couple minutes until the garlic is browned. Add the roasted tomatoes and canned tomatoes to the garlic off of the heat so it won't flame. Add the stock, again off of the heat. Place the pan back over medium high heat and start to reduce the liquid. At the same time, with a fork, mash and break apart the roasted tomatoes so they are roughly the same size as the canned tomatoes. Once the liquid is reduced by half, turn heat off and in the basil, lobster, and half the butter. Season with salt and pepper to taste and reserve.
And now the pasta: Bring a pot of water to a boil and add in the pasta stirring once in a while until the pasta is al dente or still has a little bite left to it. Strain the pasta and add to the sauce in a pan over medium heat. Stir constantly until all the pasta is coated in the sauce. Add salt and pepper to taste and the remaining butter. Once the butter is incorporated into the pasta poor into a bowl and serve.