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Global gourmet

| Vita Nova Head Chef Joe DiGregorio

Joe DiGregorio serves up a favorite family recipe that is so tasty it may have you speaking Italian – delizioso!

A graduate of the Culinary Institute of America, Di Gregorio also has studied at Le Cordon Bleu in Paris. He is the director of education for UD's Hotel, Restaurant and Institutional Management Program and the executive chef instructor for Vita Nova, UD's popular student-operated restaurant.

Penne Pasta

with

Lobster Cream

Lobster
Chefs
Photo by Evan Krape

what you need:

   
  Ingredients Amount  
  Lobster tails 8 oz  
  Garlic, minced 3 cloves  
  Olive oil 2 Tablespoons  
  White wine 1 pint  
  Heavy cream 1 ½ pints  
  Sundried tomatoes ½ cup  
  Parsley, chopped ¼ cup  
  Salt ½ teaspoon  
  Pepper, fresh ground ½ teaspoon  
  Penne pasta 1 lb  
  Garnishes:
Fresh chives, toasted baguette,
freshly grated Romano cheese
  
   

steps to success:

Carefully remove the lobster from the shell. Dice the lobster into medium-size pieces. Set aside.
Carefully cut the shells into large pieces. Set aside.
Place the garlic and olive oil in a sauce pot over medium heat. Cook the garlic for a few seconds until it just begins to sizzle.
Add the wine and simmer until the liquid has reduced by half.
Add the cream and lobster shells. Gently simmer for 15 minutes.
Strain the sauce into another sauce pot. Add the lobster pieces, sundried tomato, salt, pepper and parsley.
Gently poach the lobster in the sauce until cooked throughout, approximately 6 to 8 minutes. Remove from the heat.
Cook the penne in boiling salted water. Drain well.
Toss the pasta with the sauce.
Garnish with fresh chives and Romano cheese, and serve with toasted baguette.
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