lobster, cheese, and pasta?

Answer 1

Hi !!!
Here you go...

Lobster & Asparagus with Penne Pasta

Ingredients:

6 oz. lobster meat cut in 1/2" - 3/4" chunks
6 oz. medium shrimp (90-120 count), raw and peeled
1 lb. penne pasta, cooked
4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
15 oz. DI GIORNO® Four-Cheese Alfredo Sauce
2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
Fresh grated Parmesan cheese

Preparation:

1. Wash asparagus thoroughly and cut off tough woody ends.
2. Cut asparagus into 1" pieces.
3. Place asparagus into boiling salted water for two minutes.
4. Drain and chill in ice water to stop cooking and to help retain its color. Drain again.
5. Cook penne pasta according to directions on the box.
6. Drain and chill in ice water to stop the cooking process. Drain again.
7. In a hot saute pan, melt the two tbsp. of roasted garlic butter.
8. Add lobster meat and shrimp, cooking until the shrimp is opaque.
9. Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through.
10. Split between four bowls and garnish with fresh grated Parmesan cheese.

Chef's Tip:

Always put a pinch of salt in your water when boiling pasta. It adds flavor to any dish you're creating.

-----OR, THIS ONE...

Lobster Alfredo

1/2 cup Lobster fumet
1 teaspoon Dijon mustard
1 cup fresh shucked lobster meat
1/4 teaspoon Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
1 teaspoon black pepper
1 tablespoon whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 pound fettucine pasta

**FYI...
Fish Stock:
A fish stock, or fumet, can be the basis for a myriad of soups and sauces, and is an essential ingredient for poaching fish. Usually fish carcasses are available from the butcher for little or nothing. Unlike other stocks, fish stock only requires cooking for one hour, any more and it would taste a bit too fishy. Also, avoid oily fish such as salmon and tuna. Be sure to remove all blood line and gills from the fish before using them for stock. It's easiest to remove the gills, which are bright red and behind flaps on either side of the head, with a pair of sharp kitchen shears.



Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the Parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, Tabasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.

Answer 2

umm... ill take the pasta with cheese on top

Answer 3

yes. excellent combination. try:

fettucine lobster in a creamy parmesan sause.

Answer 4

I will have the lobster, cheese and pasta please.

Answer 5

whens dinner? i'll bring the wine lol

Answer 6

sounds yummmmmy!!!!!!!!!! give it a try.