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Lobster Sauce with Fennel

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From Scott Uehlein and Canyon Ranch Cooks.  I went to Vegas in September 2010 and had a little spa day.  I like to pick up a cookbook when I travel, so when I saw this at the gift shop of course I couldn’t resist.  In fact, they had another one there and I dragged them both home in my luggage.  I don’t know why I do these things, considering I could have picked it up at my local Barnes and Nobles. 

This is the first time I’ve managed to use it and I have mixed feelings.  I prefer a little more direction than it offers, but as far as I’m concerned even messed up lobster is still lobster.  Even though I had to make some decisions on my own it turned out very nice, but next time I’ll cut the anise extract in half.

I chose the pasta because I needed something to go with my Grilled Zucchini Roll-Ups with Herbs and Cheese from Ellie Krieger’s The Food You Crave.  The name of this recipe pretty much says it all.

They are all lined up like little soldiers.  I cannot mislead you, I ate them before I even started the pasta.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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