Penne Romanoff with lobster and gluten-free pasta

by Iris Imports
Penne Romanoff with lobster and gluten-free pasta

PREPARATION 15 minutes

COOKING 20 minutes


1 package (500 g) PENNE GRANORO GLUTEN FREE #GF477 pasta, cooked al dente


  • 30 ml (2 tbsp.) olive oil
  • 2 minced garlic cloves
  • 1 French shallot, finely chopped
  • 60 ml (1/4 cup) white wine
  • 500 ml (2 cups) tomato sauce
  • 5-6 basil leaves
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp.) maple syrup
  • 3 ml (1/2 tsp) ground black pepper
  • 5 ml (1 tsp) crushed peppers
  • 375 ml (1 ½ cups) 35% cream
  • 80 ml (1/2 cup) grated fresh pecorino or parmesan cheese
  • 60 ml (1/4 cup) chopped chives
  • 80 ml (1/3 cup) vodka
  • 1 pound (500 g) coarsely chopped lobster meat
  • 30-45 ml (2-3 tbsp) Savoureuse olive oil


  1. In a pot, heat the oil. Sweat the garlic and shallot for 1 minute. Deglaze with white wine until fully evaporated.
  2. Add tomato sauce and basil. Season with salt, maple syrup and pepper.
  3. Bring to a boil. Cook gently for 5 minutes (or until desired texture).
  4. Add the cream. Reduce slightly or until creamy and smooth.
  5. Add the cooked al dente pasta. Mix well. Remove from heat. Add the grated cheese and half the chives. Mix until the cheese is melted.
  6. Heat the vodka (30 seconds in the microwave). Flambé and pour over the pasta.
  7. Mix well to infuse the sauce and pasta with vodka.
  8. Mix the lobster meat, the Savoureuse olive oil and the rest of the chives together.
  9. Serve the pasta in deep bowls. Garnish with lobster meat and grated cheese.

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