Charbroiled Turkey Breast Cutlets on a bed of Pappardelle Pasta bound in a Rich cream sauce with Lobster, Rock Shrimp, and fresh Chanterelle 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

Directions:

1. 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
2. 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.
3. 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.
4. Preheat barbeque
5. 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
6. 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
7. Finish the sauce by adding chilli flakes, seasoning, and fresh chopped parsley
8. Place pasta on a platter or individual plates and top with grilled turkey cutlets

4 servings