Cook Campanelle Pasta according to package directions. Drain and toss with Truffle Oil and Sea Salt. Spread on a baking sheet and bake for 15-20 minutes, or until crispy, creating Pasta Chips.
While Pasta Chips are baking, sauté diced Spanish Chorizo in a skillet over medium heat until crispy. Add Lobster Meat and heat through.
Make Chipotle Sauce: In a saucepan, combine Heavy Cream, minced Chipotle Peppers in Adobo Sauce, Lime Juice, and Smoked Paprika. Heat over low heat, stirring constantly, until slightly thickened.
Assemble the salad: Spread Pasta Chips on a large platter. Top with Chorizo and Lobster mixture, Chipotle Sauce, Queso Fresco, Pickled Red Onions, Avocado Crema, and Micro Cilantro.
Serve immediately.
Ingredients
4
12 oz340 gCampanelle Pasta
3 tbsp45 mLTruffle Oil
1 tsp5 mLSea Salt
8 oz225 gLobster Meat-cooked
4 oz115 gSpanish Chorizo-diced
1 cup240 mLHeavy Cream
2 tbsp30 mLChipotle Peppers in Adobo Sauce-minced
1 tbsp15 mLLime Juice
1/4 tsp1.25 mLSmoked Paprika
1/2 cup120 mLQueso Fresco-crumbled
1/4 cup60 mLPickled Red Onions
1/4 cup60 mLAvocado Crema
2 tbsp30 mLMicro Cilantro
Equipment
Large pot
Baking sheet
Skillet
Saucepan
Large platter
Instructions
Preheat oven to 375°F (190°C).
Cook Campanelle Pasta according to package directions. Drain and toss with Truffle Oil and Sea Salt. Spread on a baking sheet and bake for 15-20 minutes, or until crispy, creating Pasta Chips.
While Pasta Chips are baking, sauté diced Spanish Chorizo in a skillet over medium heat until crispy. Add Lobster Meat and heat through.
Make Chipotle Sauce: In a saucepan, combine Heavy Cream, minced Chipotle Peppers in Adobo Sauce, Lime Juice, and Smoked Paprika. Heat over low heat, stirring constantly, until slightly thickened.
Assemble the salad: Spread Pasta Chips on a large platter. Top with Chorizo and Lobster mixture, Chipotle Sauce, Queso Fresco, Pickled Red Onions, Avocado Crema, and Micro Cilantro.
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