SPAGHETTI WITH LOBSTER
DINNER AT HOME
Enjoyed a delicious plate of pasta at home. We had a few small lobster tails left over from a weekend BBQ. Decided to create a Tomato Cream Sauce and use the lobster in a spaghetti dish. The preparation was simple and the end product was restaurant quality. Started by sautéing up some Shallots and Garlic that we had in the pantry. I cooked them in about a tablespoon of Olive Oil over medium heat. When the Garlic and Shallots were cooked, I deglazed the pan with about a 1/4 cup of White Wine. Let the wine cook out and then added one jar of Bertolli's Tomato and Basil Pasta Sauce. I let the sauce warm and cut up some fresh basil and thyme. Added the herbs to the sauce and then poured in about 1/4 cup of creme that we had in the refrigerator. You can do this sauce with or without the creme. I thought it would add another depth of flavor to go with the lobster. I cooked the lobster meat in butter and then added it to the sauce. This was good. Real good. As good a most Italian restaurants in Hawaii and maybe better.
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| SPAGHETTI WITH LOBSTER |
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| SHALLOTS AND LOTS OF GARLIC SAUTEED IN OLIVE OIL |
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| DEGLAZED SHALLOTS AND GARLIC WITH ABOUT A 1/4 CUP OF WHITE WINE |
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REDUCE WHITE WINE UNTIL IT IS ALMOST GONE - JUST A LITTLE LIQUID LEFT |
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| ADDED ONE JAR OF BERTOLLI TOMATO AND BASIL PASTA SAUCE |
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| ADDED FRESH THYME AND BASIL BECAUSE WE HAD SOME IN THE REFRIGERATOR (OPTIONAL) |
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| ADDED ABOUT 1/4 CUP OF CREME BECAUSE WE HAD SOME IN THE REFRIGERATOR |
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| WARMED SAUCE FOR ABOUT HALF HOUR |
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| MIXED COOKED LOBSTER CUT IN BITE SIZE PIECES INTO THE SAUCE |
