Does anyone remember "lob top" from Outback Steakhouse? Well my boyfriend loved the stuff and still gets disappointed when we visit an Outback and it's no longer on the menu. So I decided I would try to make my own version. We served it over steaks and it was great. Since I cook for just us two, I had left over crawfish and lobster. So I figured I would make a pasta, of course.
WHAT YOU'LL NEED:
Pasta of your choice, cooked al dente (I used fettuccine)
Butter or EVOO
1/2 cup onion, chopped
1 Tbsp garlic, minced
1 cup mushrooms, chopped
2 Tbsp chives
White wine *optional
1/4 cup low sodium chicken broth
1 can rotel, well drained
1/2 cup heavy cream
2 Tbsp ketchup
1/2 cup lobster claw meat, chopped (imitation is fine)
1/2 cup crawfish tails, cooked
1/4 cup Parmesan cheese, grated
Sauté onions, garlic, chives and mushrooms in oil over medium high heat until onions are translucent. Add wine once around the pan. Let reduce by half, stirring frequently. Add chicken broth and rotel. Bring to low boil and whisk in heavy cream. Add ketchup and meat. Stir in cheese and let reduce until sauce is thickened. Serve over pasta.
enjoy!
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