Today is National Lobster Day so that seemed like a good excuse to each some lobster. Then again, I rarely need an excuse for a lobster roll. Or lobster anything, but lobster rolls are my favorite. But I thought that I would put this on the lunch table instead. You can use regular pasta instead of the spinach, and feel free to add other veg like peas or corn… also good and nice and summery!
Ingredients (serves 4)
1 lb cooked lobster, cut into bite size pieces
4 cooked lobster tails, whole (optional and decadent!)
12 ounces spinach fettuccine*
4 tablespoons butter, divided
4 cloves garlic, finely minced
8 cups fresh baby spinach
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
Cook the pasta according to package directions and drain, reserving 1/2 cup of the cooking liquid. Return to the pasta pot.
In the meantime, in a medium pan, on low heat, melt the 2 tablespoons of butter. Add the garlic and sauté until fragrant. Add the chopped lobster and cook until just heated through. Do not cook that long, otherwise it will get tough. It’s already cooked, so you are really just heating through and covering in the garlic butter. Add to the pot with the pasta. Repeat with the lobster tails (no need to clean out the pan; it will catch the last of the garlic butter). Remove to a plate and keep the tails warm.
Return the pan to the heat, add the remaining 2 tablespoons of butter and add the spinach. It may not look like it will all fit into the pan, but it will wilt quickly. Once it is wilted, add to the pasta and lobster.
Return the pan to the heat once again and add the cream. Once it has come to a very low simmer, Add the cheese and pepper. Simmer for an additional minute before pouring into the pot with the pasta, lobster and spinach. Stir everything
together, adding a few tablespoons of the pasta cooking liquid as needed. Make sure it is evenly coated with the sauce. Taste to season and then plate and add a lobster tail to the top of each serving. Enjoy immediately.
* You can use regular fettuccine as well. I just liked the green, spinach one better.