In a saucepan cook the Chicken Stock, Tomato Sauce, cream and red pepper flakes over medium heat until it reaches a boil. Then reduce and simmer until sauce mixture has reduced by one-third (about 20 to 30 minutes). Turn off the

In a stock pot, cook the butter and olive oil over medium heat for 3 minutes. Add the carrot, onion, celery, bay leaf, and the garlic. Cook for 10 minutes, stirring well. Add the lobster shells and cook 10 more minutes,

Make the sauce and keep warm. Heat the olive oil in a large skillet or sauté pan over medium-high heat. Cook the onion, garlic, and red pepper fl akes until the onion is translucent, 3 to 4 minutes. Add the prosciutto

In a large deep sauté pan over medium-high heat add 2 tablespoons olive oil and the diced mortadella. Sauté, stirring over medium-high heat for approximately 5 minutes, until the mortadella pieces brown. Add the remaining oil, garlic, red pepper fl

In a saucepan bring to boil over medium-high heat the vinegar, garlic, sugar, and rosemary. Cook, stirring well, until reduced by two-thirds (about 3 to 5 minutes). Add the Chicken Stock, bring to a boil and simmer for 20 minutes.

Heat the olive oil and the garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the salami, onions and red pepper flakes, cook until the onions begin soften,

Fold the grated horseradish into the sour cream. Stir in the cream. Season with salt. Place the horseradish cream in a serving container and keep fresh in the refrigerator until ready to use.   Alternate Version: Whip the cream until it reached the

In a non-stick saucepan, cook the garlic and butter over medium-low heat for 3 minutes. Add the onion and cook stirring well for 3 more minutes. Bring the heat to high and add the wine stirring well, cook for 2

In a saucepan, cook the butter and garlic over medium heat for 2 to 3 minutes. Add the onion, rosemary and the red pepper flakes and cook for 4 more minutes. Add the balsamic vinegar, raise the heat to high,