Pasta Fontina With Lobster Food

BROWN BUTTER LOBSTER AND BURST CHERRY TOMATO PASTA

Steps:

• 1. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster, 1 clove garlic, paprika, and a pinch each of salt and chili flakes. Cook 3-4, minutes until the lobster is cooked through. Remove the lobster from the skillet to a plate. 2. To the same skillet, add the prosciutto and cook over medium heat until crispy, about 3-4 minutes. Remove the prosciutto from the skillet.3. To the skillet add 2 tablespoons olive oil, the tomatoes, 2 cloves garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add 2 tablespoons butter and the thyme, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes, then remove from the heat and stir in the lobster.5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain the pasta and add it back to the hot pot with 1/4 cup olive oil, the basil, chives, and fontina cheese. Season with salt and pepper. 5. Divide the pasta among plates and spoon the lobster and tomato sauce over the pasta. Enjoy!

LOBSTER PASTA

Steps:

• In a large pot bring water to a boil.
• Add spaghetti and cook 9 minutes, until al dente.
• Separate the lobster tail and cut in half lengthwise, then into slices crosswise.
• Crack the claws and take out the meat.
• Add butter, garlic, and olive oil to a large microwave safe bowl and cook for 2 minutes until garlic softens.
• Add scallions, spices, and lobster and microwave an additional 1 1/2- 2 minutes until heated through.
• Drain spaghetti and add to bowl, toss and serve.

FONTINA PASTA

Steps:

• Cook pasta until just done. Don't overcook. Drain and place in large bowl.
• Over medium heat in medium sized pot melt the butter.
• Add the sliced mushrooms and saute until just browned.
• Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
• Add the hot milk and cook until just thickened.
• Add the seasonings to your taste.
• Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
• Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
• Cover and bake at 350°F for 25 minutes or until bubbling.

PASTA FONTINA WITH LOBSTER

Steps:

• Shred fontina cheese in a food processor.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.