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Wednesday, January 15, 2014

SPAGHETTI WITH LOBSTER

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.

SHALLOTS AND LOTS OF GARLIC SAUTEED IN OLIVE OIL
DEGLAZED SHALLOTS AND GARLIC WITH ABOUT A 1/4 CUP OF WHITE WINE 
REDUCE WHITE WINE UNTIL IT IS ALMOST GONE - JUST A LITTLE LIQUID LEFT
ADDED ONE JAR OF BERTOLLI TOMATO AND BASIL PASTA SAUCE
ADDED FRESH THYME AND BASIL BECAUSE WE HAD SOME IN THE REFRIGERATOR (OPTIONAL)
ADDED ABOUT 1/4 CUP OF CREME BECAUSE WE HAD SOME IN THE REFRIGERATOR
WARMED SAUCE FOR ABOUT HALF HOUR
MIXED COOKED LOBSTER CUT IN BITE SIZE PIECES INTO THE SAUCE

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