Lobster and Alfredo Sauce with Pasta

00-05-02

Canola oil

Fresh garlic, peeled and minced

White wine

Heavy cream

Veal stock

Lobster meat

Parmesan cheese

Pasta, cooked

Roux, to thicken

Stax’s seasoning, to taste

Sauté the garlic in the canola oil, deglace with the white wine and add the heavy cream. Increase the heat and reduce by one third. Add the veal stock, lobster meat and Parmesan cheese. Adjust the viscosity by adding roux to thicken or veal stock to thin. Add the pasta and heat. Serve immediately.