Lobster Pango Pango

 (Serves 4)
2 oz Clarified butter
1 Shitaki mushrooms-caps julienned
1 Button mushrooms-caps julienned
2 Veal tenderloin-cut into small medallions
8 Shrimp-butterflied-deveined-tail off
2 1/2 Lobster meat-cut into 1/2 inch cubes
3 oz Grand Marnier
1c Heavy cream
10 oz Pango sauce-recipe below
8 Scallions-chopped
Salt & Pepper
1 1/2 Fettucini-cooked al dente


Bring 2 gallons of water to a boil, add salt & oil. Add Fettucini & boil for 6-7 minutes until al dente. Heat saute pan with butter, add veal and cook 2 minutes.
Add both mushrooms, 1 minute, add shrimp, 1 minute, lobster meat, 1 minute.
Flame with Grand Marnier. Let alcohol burn off, add heavy cream and reduce.
Ladle pango sauce and finish w/whole butter. Top fettucini with mixture and garnish with scallions.


Pango Pango Sauce


(Makes 1 gallon)


2 quarts white wine
2 cups Grand Marnier
5 oz shallot
1 quart heavy cream
2 quarts lobster sauce
salt and pepper


Combine white wine, Grand Marnier and Shallot reduce to 1 quart.
Add heavy cream and lobster sauce, cook 35-40 minutes over low heat.

Source: rec.food.recipes