mooth. Season with salt and black pepper.
Lobster.
Prepare barbecue
simmer five minutes.
Season with salt and pepper, place in
n a cutting board. Top with spinach, cheese and garlic. Fold
Mix remaining ingredients, except for pasta & cheeses, and pour over the
Cook pasta according to package directions adding
Save 1/3 cup pasta water. Drain pasta; put in a serving
edium heat.
Season loin with salt and pepper; brown thoroughly
small pot.
Cover with 2 cups boiling water and
Heat oil.
Saute half of the shrimp to use as garnish, reserve shrimp.
Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
Chop remaining shrimp and add to the spinach mixture.
Cook 3 min.
Stir in seasonings.
Toss with pasta and add shrimp garnish and serve.
Plunge lobster headfirst into pot of boiling
br>Roll dough using a pasta machine or rolling pin; cut
Use cooked lobster meat cut into bite size pieces.
If live Maine lobsters are used, boil lobsters 12 minutes.\tPick out meat, keeping claw meat whole and tails cut in half lengthwise.
Cover to keep warm and set aside, or prepare in advance and refrigerate. Cook pasta according to package directions while making sauce. To warm cold lobster meat, place lobster meat in colander before draining pasta.
Hot pasta/vegetable water draining through the colander will heat the lobster meat.
Preparing the lobster:
Boil water in pot
season the water with salt and cook pasta 1 minute less than
br>Season the brown butter with salt and pepper.
Add
even pieces. Dust lobster pieces with flour.
Heat oil to
drain again and squeeze dry with paper towel. Place in a
uce thickens again.
Season with salt and pepper and strain
Place lobster tails upside down on work
dd remaining ingredients except pasta.
Put pasta in a large bowl