Creamy Garlic Lobster Pasta
When lobster is in season I like to try different dishes. This dish is so easy to do and tastes like you bought it at a high end restaurant.
You will need:
4 Lobster tails
1 Tablespoon Butter
2 Garlic cloves (chopped)
1 Small onion (diced)
1/ 2 Cup Spinach
2 Tablespoon Sundried tomato (optional)
1/ 2 Cup Half and half
1/ 4 Cup Parmesan Cheese (grated)
1/ 2 Teaspoon salt
1/ 2 Teaspoon black pepper
1/ 2 Teaspoon oregano
1/ 2 teaspoon dried thyme leaves
Cook pasta according to the instructions on the package. Remove lobster from the shell; remove vein and digestive tract from the tail, rinse lobster tail with lemon juice and water, cut lobster tails in bite size pieces and season with salt, pepper, oregano and dried thyme leaves. In a skillet, melt butter and sauté garlic until it becomes fragrant. Add lobster and cook for 10 minutes. Once lobster is cooked, remove lobster from the pan and set aside.
Sauté onion and sundried tomato for 1 minute, add half and half and Parmesan cheese, then cook until sauce comes to a boil. Return lobster to the skillet and add spinach and cook for an additional 5-7 minutes or until sauce becomes thicken. Add pasta to the skillet and mix well, ensuring each pasta is coated with the sauce. Serve warm.
Tip: You can replace half and half with full cream milk. Parmesan cheese can be substituted for mild cheddar as well, depending on your preference.