Lobster and Shrimp Pasta in Vodka Cream Sauce from Champps


2 oz Butter 
2 tsp white pepper
2 oz chopped shallots
1/2 tsp red pepper flakes
4 oz. roasted garlic puree, whole cloves
10 oz Asiago Cheese, shredded
2 qts. Heavy Cream
2 oz Parmesan Cheese, shredded
1 and 1/2 cup water
2 cups roasted red peppers, canned
1 Cup Vodka 
1/2 cup water
2 tsp. chicken stock 1 oz. cornstarch
1-2 tbsp salt


  • Melt butter in sauce pan
  • When butter is melted, add shallots and garlic and saute until shallots are soft and start to brown.
  • Add cream, 1 and 1/2 cup water, vodka, chicken stock and spices and bring to a boil.
  • Once boiling, add cheeses and roasted red peppers.
  • Continue stirring and bring sauce back to a boil.
  • Remove sauce form flame and bermix the sauce until peppers are in small pieces.
  • Return sauce to the flame, add cornstarch diluted in water and bring to a boil stirring constantly.
  • Once boiling again, remove sauce from flame and transfer to plastic container.


1 oz. Butter
1 oz spinach, no stems
1 tbsp Shallots
1 oz Seafood Stock
1 tbsp garlic
7 oz Vodka Cream Sauce (see above)
2 oz. lobster, diced ½ inch
10 oz. Bowtie Pasta
7 Shrimp peeled and deveined
1 tbsp roasted red peppers, diced
1/2 tsp salt/pepper
1 tsp Parmesan Cheese, shredded
1/2 tsp red pepper flakes
1 tsp parsley, chopped
1 oz vodka


  • Heat saute pan over medium heat, add butter and swirl.
  • Add shallots, garlic, lobster and shrimp
  • Cook 2 minutes or until shrimp and lobster are pink and translucent.
  • Add salt, pepper and red pepper flakes.
  • Deglaze pan with vodka. Be careful, the vodka will flame up to burn off the alcohol.
  • Add spinach and toss for 30 seconds to wilt.
  • Add seafood stock and vodka cream sauce and heat thoroughly.
  • Heat pasta in boiling water and drain.
  • Place pasta in sauce and toss to combine.
  • Allow pasta and sauce to cook together for 1 minute.
  • Serve, pulling shrimp and lobster to the top.
  • Garnish with red peppers, parmesan cheese and parsley.