Alfredo Pasta with Lobster (or Chicken)
Friday February 24, 2012
Lobster is one of those things that I usually eat once a year on Christmas Eve - It's tradition. It isn't that I don't like lobster, I just don't tend to have on hand.
This pasta came together so quickly despite the amount of ingredients and the fact that you do not always have access to lobster... I did. I made pasta.
If you do not have any lobster, you could also make this with chicken or shrimp. Either would be delicious.
Recipe: Lobster Pasta with Alfredo SauceServes 4
pasta to serve 4
3 lobsters (or 2 chicken breasts)
1/4 onion sliced thinly
270g cremini mushrooms sliced
1 cup sugar snap or snow peas (optional)
1/2 a red, yellow and green peppers sliced thinly
1 tbsp butter
1 clove garlic- minced
2 tbsp minced onion
1 1/2 cups soymilk (or regular milk)
1/4 - 1/2 cup grated parmesan
2 tbsp flour
3 tbp chicken broth or water (cold)
pinch of nutmeg (or to taste)
pinch of salt (or to taste)
dash of pepper (or to taste)
grated or sliced parmesan
fresh parsley (1/4-1/2 cup chopped)
Optional: (but you really should do this because more vegetables is better)
Serve on a bed of spinach or sautéed kale
Boil water and add lobster tails if not already cooked. Boil for 10-12 minutes or until done. Set aside to cool slightly before slicing into bite size chunks. Cut the smoked salmon into pieces and set aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and onion (the minced onion not the sliced). Sauté until tender before adding the milk. Cook stirring occasionally over medium heat until the milk is hot. Meanwhile, combine the flour and the broth or water and whisk until smooth. When the milk mixture is hot, add the grated parmesan, a pinch of nutmeg, salt and the flour mixture to the milk, stirring to incorporate well. Heat until mixture has thickened (keep stirring it or it will clump). When the sauce has reached its desired consistency, turn heat to low to keep warm.
Boil the noodles according to instructions on packaging. Meanwhile in a frying pan over medium heat, sauté the mushrooms and onions until softened. Add the snow/sugar snap peas and the pepper and sauté until tender.
Combine all the ingredients in a large pasta bowl and garnish with parmesan and fresh parsley. Serve hot on a bed of spinach or kale.