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Lobster with Golden Tomato and Pepper Creole Sauce

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 1

Savory lobster pasta infused with Cajun flavors.

Lobster with Golden Tomato and Pepper Creole Sauce


  • 10 tomato(es), yellow
  • 4 pepper(s), yellow bell
  • 8 oz(s). wine, white
  • 2 pinches saffron
  • 1 Peak Fresh Produce onion(s)
  • 4 cups lobster stock
  • 4 sprigs Peak Fresh Produce basil
  • 10 Peak Fresh Produce garlic, clove(s)
  • 2 tsp(s). Old Bay Seasoning
  • 2 tsp(s). Peak Fresh Produce thyme, fresh (minced)
  • 2 bay leaves
  • 1 Empire's Treasure lobster tails
  • 3 oz(s). Piancone pasta, spaghettini
  • 8 snow peas


Core tomatoes and cut into wedges. Clean yellow peppers, removing seeds and membrane. Slice onion.Put all ingredients in a large pot and bring to a boil. Turn down to a simmer and cover. Cook for 1 hour. Remove from heat and puree in blender (removing the basil and bay leaves first) until smooth. Force through a fine mesh chamois to remove lumps. Return to the pot and reduce slightly. Add salt and pepper to taste, then set aside. Steam lobster tail for about 4 minutes. Remove from steamer and cut shell in half lengthwise, keeping tail and meat together. Warm pasta in hot water and roll down center of plate. In a skillet, warm tomato and pepper sauce. Add halved lobster tail and cook until warm. Pour tomato and pepper sauce over pasta placing lobster tails on top of pasta. Fan 4 blanched snow peas on each side of plate and serve.