Lobsters are invertebrates and have a hard protective exoskeleton.Lobster and Pasta
The addition of lime gives a most delightful flavour to this dish and served it on a bed of fresh fettucini.
- 1 tbsp (15 mL) olive oil
- 2-3 garlic cloves, minced
- 12 oz (375 g) lobster meat, in bite-sized pieces
- 1 tbsp (15 mL) fresh basil, chopped (or 1 tsp/5 mL dried)
- 1 tbsp (15 mL) fresh chives, chopped (or 1 tsp/5 mL dried)
- 1 tbsp fresh oregano (or 1 tsp/5 mL dried)
- 2-3 fresh tomatoes, cut in wedges
- 19-oz (540-mL) can Italian-style plum tomatoes zest and juice of 1 lime
- salt and pepper to taste
- ¼ cup (60 mL) freshly grated Parmesan cheese pasta of choice to serve 4
Heat olive oil in a heavy-bottomed saucepan, add garlic and saute until softened, being careful not to brown. Stir in lobster and sauté until heated through. Add herbs, fresh and canned tomatoes, lime juice and zest. Season with salt and pepper. Stir in Parmesan cheese and return to serving temperature.
Cook pasta until a/ dente. Drain and serve topped with sauce and garnished with fresh herbs and additional Parmesan cheese, if desired.
Serves 4.
