Wednesday, January 4, 2012

Truffled lobster and spinach pasta

Whoaaaaa, the first new post in forever!!!  Don't get your hopes up, I don't think I'll be adding new recipes all that often, but this was too easy and good to skip.  I was tempted to call it the "8-8-8"... it would be a great dish to impress your significant other with, and I think even Andy could make it.  And while it sounds incredibly luxurious and expensive, the lobster was only $6 (on sale), pasta and butter next to nothing, spinach a couple more $, liquids not much more.  The truffle salt was $10 for an ounce but a little goes a long way!  Making the grand total not much more than $10 for 2 servings, and about less than 20 minutes to prepare (if you can pick a lobster as quickly as she can).

one cooked 8 oz. lobster (a wee lobster is all we get out here - they were advertised as 8 to 10 oz lobster, but wait for it, you'll see my theme here)
8 oz. pasta (I used rotini but I think linguini might be better... or on the opposite end of the spectrum, orzo or macaroni)
8 t. butter (it was more like 3 T. but in keeping with the crazy eights...)
8 oz. spinach
2 T. half and half (cream would be good too)
1 T. white wine
truffle salt to taste (I probably used a scant 1/2 t.)
freshly ground black pepper

1.  Pick the lobster, try to leave the claw meat intact.  Thinly slice the tail.
2.  Begin cooking the pasta.
3.  Melt butter in a large skillet over medium heat.  Wilt the spinach in the butter.
4.  Add the half and half and wine and cook down till it's a somewhat thick, saucy consistency.
5.  Add the lobster and warm.
5.  Drain the pasta and toss with the lobster-spinach, the truffle salt, and the pepper and serve.