Lobster pasta, the Nova Scotian mama’s secret weapon.
We are going through a real pasta phase here at the East Coast Kitchen. I don’t know what is triggering it, but we’re rolling with it!
So this dish is dead simple and really, really satisfying. It’s rich, creamy, and a total crowd-pleaser. Whatever you want to call it, this dish is delicious.
- 1 lb fresh lobster meat
- 4 thick-cut strips bacon
- 2 portions of spaghetti
- 2 cups 35% cream
- 2 medium cloves of garlic
- 1 cup grated parmesan and 1 cup shaved
- 1 small shallot
- 1/2 cup chopped chives
- 1/4 cup chopped parsley
- Juice of half a lemon
- In a large pot of boiling salted water, cook lobster until tender, about 3m. Remove and place in an ice bath to stop the cooking process.
- Cut bacon into chunks and render down in a frying pan over medium low heat until brown and crispy.
- Mince shallot and garlic and combine in a small bowl and set aside.
- The best way to determine how much pasta is equal to "one portion" is to touch your index finger to your thumb. The circle that is made is roughly how much you will need. In a heavily salted pot of water at a roaring boil, cook your two portions until desired doneness. Reserve some of the water and set a side.
- In a pan over medium heat, sauté your shallots and garlic until translucent. Add a few tablespoons of warm pasta water to your two cups of cream. This will temper the cream, keeping it from splitting. Add tempered cream to shallots and garlic and reduce until you can make a swoosh with your spoon. Add bacon, lobster, pasta and chives. Stir until until thick and creamy. Finish with lemon juice, chopped chives and the grated parmesan. Once the cheese is added and it seems too thick, add a little more cream or warm water. Garnish with chopped parsley and more shavings of parmesan cheese.
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