Pasta with Lobster, Shitake Mushrooms, and Caramelized Onions in

Marsala Cream Sauce

Prepared for the Catalina Offshore Product/Specialty Produce Kitchen Collaborative, Featuring Chef Julie Frans

Ingredients

• 3 T unsalted butter
• 2 lobster tails, parboiled and rough chopped
• 1 onion, sliced
• 1 fennel bulb, thinly sliced
• 1-2 T fresh chopped thyme
• 1/2-1 lb shitake mushrooms, sliced
• Marsala Wine- 1/2 c
• Chicken Stock- 1 c
• Cream- About 1 c
• Salt and pepper to taste
• Italian Parsley for garnish

Preparation

Melt butter in heavy Sauce Pan.  Add onions and fennel and saute until starting to turn translucent. Add shitake mushrooms and thyme, Saute until soft. Add marsala and reduce. Add in chicken stock and simmer about 10-15 minutes, until reduced by about 1/3. Add cream, heat, then add lobster. Season to taste.

Serve sauce over linguine, then garnish with parsley.