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  • Chef Anthony Castro

Featured Recipe

Updated: Aug 29, 2018

Pepper Tagliatelle Pasta with Lobster & Vanilla Cream Sauce.


Credit: Keith Sarasin, Chef Owner of Farmers Dinner in Boston, MA

From the Chef

“Made from a mix of salt, eggs, Lawry’s Zesty Lemon & Pepper Wings Seasoning Mix comes a Pepper Tagliatelle entrée from Boston Chef & Owner Keith Sarasin. Surrounded by shucked and butter-cooked lobster meat, this onion-garnished masterpiece is served in a dish bed of vanilla cream sauce, made with bay leaf and peppercorn-boiled lobster shells, garnished with fresh green onions.

“*For a yield of 24 servings multiply all ingredients by 6.”

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