Charbroiled turkey breast cutlets on a bed of pappardelle pasta bound in a rich cream sauce with lobster, rock shrimp, and fresh wild mushrooms

Ingredients

4 turkey breast cutlets
400 g pappardelle pasta
Extra virgin olive oil
sea salt/ fresh cracked pepper
1 cup fresh chanterelle mushrooms
200 g rock shrimp
750 ml whipping cream
1 onion, sliced
2 cloves garlic, minced
100 ml white wine
Red chilli flakes
200 g lobster meat
1 small bunch flat leaf parsley, chopped
1 lemon, juiced

Method

• Cook pasta as per directions, run cold water over and strain. Place in a container, add approx 4 tbsp vegetable oil, toss, and put aside
• Meanwhile marinade the cutlets; place cutlets in a small bowl, add seasoning, lemon juice, 2 tbsp olive oil, and 2 tbsp flat leaf parsley. Toss, cover and place in fridge.
• Prepare the sauce; in a sauce pan add 2 tbsp olive oil, heat, add onions, season, and saute until golden. Add garlic, saute for 1 minute. Add white wine and reduce until most of the liquid is gone. Add the cream, season, and bring to a boil, turn down to a simmer (be careful the cream does not boil over the pot). Reduce on a slow roll for 20 minutes. Put aside.
• Preheat barbeque
• Heat a large skillet, add 2 tbsp olive oil, add mushrooms, season, and sear for 4-5 minutes. Add rock shrimp, season, and saute for 4-5 minutes. Add the lobster meat (cooked), stir, and add the reduced cream, bring to high heat, fold in the pasta, and turn down to medium
• Place the cutlets on the grill, cook each side for 2-3 minutes depending on the thickness. Put on a plate to rest for 1-2 minutes
• Finish the sauce by adding chilli flakes, seasoning, and fresh chopped parsley
• Place pasta on a platter or individual plates and top with grilled turkey cutlets
  
  Serves 4.
  
  Recipes created by Executive Chef Frank Abbinante