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A New Yorker makes Boston taste better !!

Endless Summer Lobster & Spaghetti

1 pound cooked spaghetti 

2 each main lobster tails 7 oz.  split. Removed from shell 

4 each ears of corn; shucked 

2 each diced shallots 

2 tablespoon soft butter 

1 cup chopped diced plum tomatoes

1/2 bunch chopped fresh parsley 

Juice of one lemon

4 ozs toasted Oreganata bread crumbs 

4 ozs Parmesan cheese.  Grated 


1- in a large sauté pan. Warm butter and cook shallots till tender   

2-  add corn and season with salt and black pepper and cover for 3 minutes on medium heat 

3-  add spoonful of soft butter  Cook the lobster meat.  Seasoned.

4- add the chopped seeded tomato 

 And simmer for 3 -5 minutes 

5- add wine and let simmer for 3 minutes 

6- add parsley.   Add cheese 

7-  add the pasta.   Toss.  Drizzle with oil and  top with oreganata crumbs and serve 

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