Lobster Pasta

Lobster Pasta

Although seemingly a bit of an indulgence, when pre-cooked lobsters are on sale, I can't refuse them! They are steamed and predominately flash frozen, so theoretically, they usually are pretty tasty and have a good consistency. I purchased these (I bought 2) at Winn Dixie for $14.00, whole, in shell, ready for the making.

Cutting out the cooking process on the lobsters makes the whole thing easier and not as messy to come together. I shell the lobsters (the most involved part of the process) and the remaining ingredients are really straight forward. Rather then a tomato based sauce; I opted for an olive oil/butter based version that really puts this dish over the edge in its richness factor. I used escarole for its texture, taste and color, but it can be omitted or a substitute can be put in place, such as: kale, collards or for a more peppery note, mustard greens. The nutmeg really adds depth; the nuttiness compliments the lobster meat beautifully.

It is a 2 pot meal; the sauce is made separately, the pasta cooked and then the whole thing tossed together and served.

Lobster Sauce

The sauce is really vibrant and the flavor incredible. I chose to use linguine, but  other pastas will work well; fettuccine, spaghetti, angel hair..., again, it's a matter of preference. Short versions work too, sometimes the pantry determines the type.

Lobster Pasta

• Linguine, cooked (8-10 oz.)
• 2 Lobsters, cooked (about 14 oz. whole), shelled and broken into chunks
• 3 tbsp. Butter
• 1/4 cup Olive oil, more if needed
• 3 cloves Garlic, chopped
• 1/2 cup Onion, chopped
• 1 cup Escarole, sliced
• pinch Nutmeg 
• 3 tbsp. Parsley, chopped
• Salt and pepper, to taste

Have the lobster and pasta at the ready, reserving a bit of the cooking liquid from the pasta. Place the butter and olive oil in a large saute pan over medium-high heat, melt butter, add garlic and onion cook until onions start to become translucent, about 8 minutes. Add the escarole, lobster meat and nutmeg, cook until the greens begin to wilt. Add the pasta, if needed the additional oil or a bit of the reserved "pasta water", the parsley last. Toss together, (using kitchen tongs), adjust seasoning with salt and pepper, heat thoroughly. Plate and serve, garnish with additional sliced escarole or  chopped parsley. Yields: 2-4 servings.