This recipe is courtesy of Moses W. La Fountaine of the Paradox Lodge in Lake Placid, NY. We, here in Pennsylvania, are experiencing the beginnings of yet another snow and sleet storm so I thought I’d put a little heat into our world, and lunch, with some Andouille sausage. This recipe fit our needs, and since I didn’t want to buy lobster I just doubled up on the shrimp (I used one pound of the 16-20 count). It must be said that this makes enough to feed six people even if the recipe says it’s four servings. This dish displays a nice balance of spicy and savory and it’s extremely easy to create. Enjoy!
1 pound baby shells pasta
3 Tbsp. extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole onion, sliced
1 Tbsp. minced fresh garlic
1 Tbsp. herbes de Provence
8 ounces cooked lobster meat
8 medium shrimp, peeled and deveined
1 lb. Andouille sausage, cut into pieces
1 Tbsp. white wine
4 medium fresh tomatoes, quartered
1 cup chopped fresh basil leaves
1/2 cup heavy cream
Cook the pasta in a large pot of boiling water, until al dente.
While the pasta is cooking heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt to taste and cook until softened, about 3 or 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.