Posted by Chef Gwen Gulliksen on April 17, 2015
(Makes 3/4 cup)
LOBSTER OIL x 1/4 cup
OLIVE OIL x 1/4 cup (EVO preferred)
FRESH LEMON x 1 each, juiced
FRESH GARLIC x 1 each minced
SALT & PEPPER TO TASTE (Espelette pepper is fabulous in this recipe)
This recipe is divine! Serve it with soft butter lettuce, crispy romaine or tender mesclun green salads.
It is delicious with lobster, shrimp, crab or scallops added and also goes well with potatoes.
Nestled in the farthest south western region of France right on the Spanish boarder deep in the heart of Basque country under the mount Mondarraine is the picturesque village of Espelette. The village is known best for its chili peppers & those grown in this region even have an applleation controle for their authenticity. Espelette Pepper ground red [...]
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Shad Roe is a highly seasonal product and only available at the onset of spring when the shad swims up river to spawn.Shad roe has been a part of the Virginia and Carolina coastal diet since pre-Colonial time.This delicious delicacy is the actual egg sack set of the shad fish.Shad roe is very fragile to handle and to cook.Historically, [...]
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(Serves 4)INGREDIENT LISTGood Spaghetti x 1lb (cook according to directions)Lobster Oil x ¼ cupFlorida Bottarga, shaved x ½ cupEspelette Pepper, ground x 4 tspGood Salt x to tasteINSTRUCTIONS1.Cook spaghetti according to directions, then drain2.While spaghetti is still warm, drizzle with lobster oil and toss3.Portion out four portions of pasta then top each with 2 Tbsp each of [...]