Today’s recipe is brought to you by Revenge!!
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