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Texas Tables
Junior League of North Harris & South Montgomery Counties TX
Courtesy of Kent Rathbun, Executive Chef/Partner, Jasper's
Serves 8.


    • 1/4 cup olive oil
    • 1½ pounds lobster meat, chopped
    • 1/4 cup extra-virgin olive oil
    • 32 ounces orzo
    • 2 tablespoons minced garlic
    • 2 tablespoons minced shallots
    • 8 cups chicken stock, strained
    • 2 cups heavy cream
    • 1 cup (4 ounces) grated Romano cheese
    • 2 tablespoons basil leaves, chiffonade
    • 2 tablespoons spinach leaves, chiffonade
    • 2 tablespoons chopped oregano
    • 2 tablespoons chopped parsley
    • 8 ounces prosciutto,julienned
    • 2 tablespoons cracked pepper
    • 2 tablespoon kosher salt
    • 2 tablespoons truffle oil


Heat 1/4 cup olive oil in a large stockpot over medium to high heat and add

the lobster meat. Saute for about 2 minutes or until the lobster meat is medium-rare. Remove the lobster meat to a platter using a slotted spoon, reserving the pan drippings. Add 1/4 cup extra-virgin olive oil to the reserved pan drippings. Reduce the heat to medium and add half the pasta.

Saute until the pasta is golden brown. Stir in the remaining pasta, the garlic, shallots and 4 cups of the stock. Cook until the pasta absorbs most of the stock, stirring occasionally. Add the remaining 4 cups stock and cook until all of the stock is absorbed. Add the cream and cheese and cook until the cheese melts, stirring constantly. Stir in the basil, spinach, oregano and parsley.

Saute the prosciutto in a saute pan until crisp. Add to the pasta mixture and mix well. Stir in the lobster meat, pepper, salt and truffle oil.


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