Occasionally our local market will have a few too many live lobsters left at the end of the day. They typically will cook them and sell them the next day at a discount. The recipe below is the meat from one lobster supplemented with some shrimp. If you have 2 or 3 lobsters… there is no need for the shrimp. Recipe will serve 2.
Ingredients:
- The meat from one 1½ pound lobster cut in large bite sized pieces
- 6 Large shrimp (cooked or raw)
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 4 Cloves garlic, minced
- 1/2 Teaspoon salt
- 2/3 Cup chicken stock or broth
- 1 Tablespoon white wine plus 1 Tablespoon dry vermouth
- 1 Tablespoon chopped fresh parsley
- 1 Tomato, seeded and cut into bite sized chunks
- 1 Tablespoon lemon juice
- Shaved Parmesan cheese (optional)
- 1/2 Pound dry pasta or 9 ounce bag of fresh pasta
- Lemon wedges
Directions:
Cook the pasta to al dente according to package directions. Drain and reserve. Heat a skillet to medium heat. Melt the butter with the oil in the pan then add the garlic. Cook for about a minute until fragrant. Do not brown the garlic. Add the wine and vermouth and cook for another minute. Add the chicken broth, salt and lemon juice.
If your shrimp is raw, drop them in the sauce and cook for 2-3 minutes until they turn white. Add the lobster, parsley and tomatoes. Mix until warmed then add the cooked pasta to the pan and toss with the sauce.
Garnish with Parmesan cheese and lemon. We show our dish served with Pappardelle.
