Angel Hair Pasta with Lobster |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.Carole Resnick, Cleveland, Ohio Ingredients:
2 lobster tails (8 to 10 ounces each) |
2 garlic cloves, minced |
3 tablespoons olive oil |
1/2 cup white wine or chicken broth |
2 tablespoons tomato puree |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 ounces uncooked angel hair pasta |
1 cup fresh arugula or baby spinach, coarsely chopped |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
shredded romano or parmesan cheese, optional |
Directions:
1. Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
2. In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
3. Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired. Yield: 4 servings.
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