Since I received so many requests for this recipe, I thought I would just share it here. It is kind of cheating to even call it a recipe, because it was so easy to make and some of it was kind of intuitive.
This recipe is for one, but the sauce and corn definitely made enough for two. Just get one more lobster for an additional person.
What you need:
- 1 Lobster - I had mine steamed at the grocery store
- 1 ear of corn
- Whole wheat angel hair pasta, or any pasta you may prefer
- 1 cup of shredded Parmesan cheese - I like to shred my own, but you can buy it pre-shredded, too.
- 2 tablespoons of butter
- 1 cup of low-fat milk
- dash of salt
- dash of nutmeg
- dash of basil
- dash of tarragon
- dash of garlic powder
- Get cracking: the bulk of your lobster will come from the claws and tail, so start with those. I ate the leg meat as I went because it can be tricky to get that meat out for the dish. Set aside in a bowl.
- Fill your pasta pot and corn pot with water and set them on the stove, with the corn and pasta nearby.
- In a medium-size pan - I used an 8-inch non-stick frying pan - melt the butter over an even, medium heat. Grab your whisk while it’s melting.
- Whisk the milk into the butter. Slowly, start adding your cheese and whisk it together. You’ll notice that it will start to thicken and bubble. Once this happens, turn on the burners beneath the pots of water to get them boiling. Once the water is boiling, add the pasta and set a time for 6-8 minutes. Add the corn and cover, cook for 2-3 minutes.
- Continue whisking in the cheese until it is the desired thickness. If it gets too thick, just add a little bit more milk until it is the desired consistency.
- Start dashing in the salt, nutmeg, tarragon, garlic powder and basil, to taste. I’m sorry it isn’t more scientific - as many of you already know, the more you cook the more you’re able to determine how much of what belongs in your dish. Whisk in the spices and put the sauce on low heat until the rest of your food is finished.
- Strain the pasta. Cut the corn off of the ear, carefully, with a sharp knife. Dump the pasta into the sauce and mix around. Put it in a bowl and top with corn. Pull apart the lobster pieces and finish the dish.
Since Jay is on tour, I wanted to have a night that was somewhat decadent, just a celebration of, well, me! I think we all need that from time to time. So I finished the night with Korbel Extra Dry Champagne, a hot bath and a couple of squares of dark Belgian chocolate. It was a truly lovely evening.
What are your favorite recipes? Any you would like to see on the blog?