Lobster Pasta

By Gibby

I have taken several recipies and combined them taking what I beleive to be the best of each one.

Ingredients

• 3 lbs of cooked whole lobster
• 4 tablespoons butter
• 3 shallots or 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 large can diced tomatoes drained (3 roma tomatoes seeded and chopped)
• 1 cup of white wine
• 2 tbsp sherry
• 2 tablespoons olive oil
• salt to taste
• ground black pepper to taste
• 1 tsp Old Bay seasoning
• 1 tsp thyme
• 1 cup low fat sour cream
• 6 oz of fresh spinach
• 1 (8 ounce) package dried spaghetti

Preparation

Step 1

Cut up lobster meat into 1 inch cubes and set aside. Reserve loose roe and innards.
Boil a pot of water with a little salt added. Add the spaghetti and cook until a la dente.

Melt 2 tablespoons of butter and 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion cook for 4 minutes until translucent then add 2 cloves of crushed garlic and cook for 1 minute . Now add Old Bay, thyme, crushed red pepper, as well as the wine and sherry, salt and pepper. Bring to a boil and cook while stirring for about 4 minutes until well blended.

Slowly pour in the cream cheese bring to a boil and cook for about 7 minutes, stirring constantly. Remove pan from heat and strain sauce.

Return to heat and add the diced tomatoes and the roe,innards and spinach to the skillet and turn the heat up to high to bring to a boil. Turn the heat down to low. Keep warm, stirring occasionally until the pasta is done.
In separate frying pan add 2 tbsp of butter, 1 tbsp of olive oil and 1 clove of garlic. Mix in the lobster meat and heat thoroughly for about 3 minutes.
Drain the spaghetti and return to pot. Stir in the remaining butter, olive oil and garlic and lobster meat. Now blend in the tomato sauce mixture with the spaghetti and lobster. Mix in the parsley and serve.