A lobster pasta

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It felt decadent to use almost an entire pound of lobster meat — the yield from three small lobsters — for a pasta dish for two, but I did it anyway (there was a little left over, but not much).  I made a light tomato cream sauce, with onions, garlic, and basil, and added the cooked lobster meat at the end.  It was good, but not great.  I’m going to work on it.

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Comments

  1. Hey Tamar, loved the lobster blog, and I like everyone else, am totally intrigued with making your own salt. In the meantime though, a thought regarding your less than stellar lobster pasta, try not cooking the sauce, just tossing tomatoes, basil, garlic and cream, maybe a splash of wine into the hot pasta…….might be better…..Just got back from China, check out my blog……Hugs, Jill