Sept 18, 2010

Pasta with lobster and asparagus

This dish is based on my friend's Anastasia's dish. She made it for us one night - delicious! She told me to buy frozen lobster in a can - and there it was at Superstore. It is a bit pricey at about $18 for a can but this fed 6 of us.

Saute until cooked, in a medium pan, with a tablespoon of olive oil:
1/2 medium red onion, thinly sliced into half rings

Add:
1 pound of asparagus cut into about 3 pieces per stalk
3 cloves garlic (put through a garlic press)

Once the asparagus has been in the pan for 3-4 minutes, add the thawed lobster. I cut up some of the pieces of lobster to bite size.

Add:
2 tablespoons chopped fresh parsley (or use dried if you don't have fresh)
grated rind of one lemon
juice of one or two lemons
2 medium sized tomatoes cut into bite sized pieces
tablespoon of butter (optional)

Cook until everything is warm.
Toss the sauce with the spaghetti or fresh angel hair pasta and serve.

I put parmesan cheese out and it actually tasted good with the cheese (which I did not think it would given that this is seafood). Fresh ground pepper was also very good.

I served this with a soup to start - the potato/squash soup from a few days ago. I added some cream, cinnamon, cloves and allspice to the soup then served it with a yogurt sauce (yogurt, basil and red onion chopped up fine).

Dessert was "Anna's Country Spice Cake" from Moosewood Restaurant Book of Desserts by the Moosewood Collective (page 142). http://www.chapters.indigo.ca/books/Moosewood-Restaurant-Book-of-Desserts-Moosewood-Collective/9780517884935-item.html
I made a rum flavored whipped cream - a cap full of rum and a teaspoon of sugar to go with it. Yum!