Farfalle with asparagus and lobster from Stefano Faita
- Cook pasta in a large pot of salted, boiling water, until al dente. Drain.
- In the meantime, cut the asparagus into short pieces leaving the tips intact. Set aside.
- Melt butter in a large skillet over medium heat and sauté the French shallots until translucent.
- Add the asparagus and lobster to shallots and continue cooking 2 or 3 minutes.
- Pour the brandy into the skillet and flambé until the flame dies out.
- Add the marjoram and season with salt and pepper.
- Incorporate the cream and continue cooking 4 or 5 more minutes.
- Transfer drained pasta to the skillet and mix well.
- Garnish with flaked parmesan before serving.
- Before flambéing the dish, turn off the range hood.
- Avoid wearing loose clothing and ensure that the kids are a safe distance from the stove.
- Before lighting the flame, heat the alcohol in the skillet. When it's good and hot, light the liquid immediately and step away from the flame until it gets smaller.
- Use a barbecue lighter or long matches to light the flame. Be sure to have a lid that fits your skillet at hand for putting out the flames should the fire get out of control.