Lobster Pasta

Photo Courtesy of Allerina & Glen MacLarty

This lobster pasta recipe is basically pasta topped with butter lobster meat and seasonings, which can be changed to suit your taste.

1/2 pkg of spaghetti
1 Tbsp butter
1 lb (500 g) lobster meat
6 Tbsp butter
2 cloves garlic, chopped
1/3 cup chives, chopped

The lobster meat in this recipe is such a major feature in this recipe, fresh meat is the best way to go. Canned won't give you quite the same taste sensation.

To cook the lobster meat, we will basically be frying the lobster meat, but with specific ingredients. First, cut lobster medallions out of the tail. Then, crack the claw, extract the meat, and cut it into large chunks.

Cook the spaghetti as per the package directions. Drain, rinse and set aside.

Take 4 Tbsp of the butter, and melt it over medium-low heat in a frying pan. Once it is completely melted, add all of the lobster meat, and cook for 3 to 4 minutes, until the meat is opaque. Remove the meat and set it aside.

Take the remaining 2 Tbsp of butter, melt it in the same pan, again over medium-low heat. Add the garlic and saute the garlic in the butter until tender. Add the chives and the lobster meat back in. Stir until the chives and garlic have been well-mixed with the lobster.

Pour the lobster over the spaghetti, and serve.

Serves 2.

You can customize this recipe by substituting other ingredients for the garlic. Just leave the garlic out for a simple lobster butter taste, or add other ingredients, like pesto, pepper flakes, sun-dried tomatoes, and so on.

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