Devoured in minutes. Super yummy. Such a decadent Friday night nom nom!
Ingredients
1 live lobster (1.5 to 2 pounds)
2 garlic cloves, minced
3 tablespoons olive oil
1/4 cup white wine
1/2 cup chicken broth
4 tablespoons tomato puree
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked angel hair pasta
1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Shredded Romano or Parmesan cheese, optional
Directions
Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper.
Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked angel hair pasta
1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Shredded Romano or Parmesan cheese, optional
Directions
In a giant pot (big enough to fit Mr. Lobster), boil salted water. Wait till it's a rapid boil, then drop in your lobster. Cook about 12 minutes or until he's bright red. A 2 pound lobster should boil for 13 minutes and a 1 1/4 pound lobster should boil for 11 minutes.
Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper.
Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.
