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ingredients
lobster spaghetti with asparagus tips
( yields 2-3 portions)
I was looking through the grocery flyers as I always do on a Thursday to see what is going to be on special and basically to see what ingredients I am going to be using for the next week and I saw something that does not usually go on special. Lobster !! Two cooked canner lobsters were on special for $10. These little lobsters are very small and weigh usually between 1/2 and 3/4 of a pound. When you get a lobster that is this size you are best off not to serve that by itself for dinner because that weight is more shell than meat but you can use that meat to make something a little more substantial. If you want you can even save the shells to make a nice lobster bisque down the road. I decided to make pasta with a nice light olive oil and butter sauce with some fresh seasonal ingredients. It turned out pretty good. Hope you like it.
2 canner lobsters (you can also use a 1 normal sized lobster)
1 bunch of asparagus (use from the tip down about 1 inch. Freeze the rest for asparagus soup)
1/2 pint grape tomatoes
10 crimini mushrooms sliced
2 cloves garlic minced
1 pinch saffron
1 tsp anchovy paste
1 bunch washed chopped basil
1/4 cup parmesan cheese
2 tsp lemon zest
1/4 cup light olive oil (note: use light olive oil so the taste does not overpower the other ingredients)
1/4 cup butter
1 bunch of asparagus (use from the tip down about 1 inch. Freeze the rest for asparagus soup)
1/2 pint grape tomatoes
10 crimini mushrooms sliced
2 cloves garlic minced
1 pinch saffron
1 tsp anchovy paste
1 bunch washed chopped basil
1/4 cup parmesan cheese
2 tsp lemon zest
1/4 cup light olive oil (note: use light olive oil so the taste does not overpower the other ingredients)
1/4 cup butter
Take your canner lobsters and remove the tail. Using a large knife cut the tail in half and remove the meat. Hold the claws down on the cutting board and using the other side of your knife hold hit them nice and quick so they crack. Pull all the meat of the claws and set aside. If you can, keep two claws in decent shape for presentation. Freeze the shells for later to make lobster bisque if you want.
Soak your saffron in 1 oz of warm water. Start your pasta cooking. In a large sauté pan on med heat add olive oil and mushrooms and sauté until mushrooms are fully done. Add garlic and sauté for 1 min and then add anchovy paste, lemon zest, tomatoes and saffron with water and sauté for 2 min.
Add lobster, basil, and butter and cook for 2 min. add strained pasta and mix well. Toss in parmesan cheese and cracked black pepper and serve with a nice lemon wedge.
Soak your saffron in 1 oz of warm water. Start your pasta cooking. In a large sauté pan on med heat add olive oil and mushrooms and sauté until mushrooms are fully done. Add garlic and sauté for 1 min and then add anchovy paste, lemon zest, tomatoes and saffron with water and sauté for 2 min.
Add lobster, basil, and butter and cook for 2 min. add strained pasta and mix well. Toss in parmesan cheese and cracked black pepper and serve with a nice lemon wedge.
two canner lobsters. Please roll your mouse over the photo to see the meat you get from these little guys
pretty much ready for the pasta
Suggested Drink Pairing
semillon sauvignon blanc
design
additional photographs
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