my wonderful wonderful husband, Dave, caught our dinner from the deep blue sea!
what a treat. the fresh, succulent bounty of the sea (even though we do get sick of them by the end of lobster season, which runs October through March).
Dave gets more sick of them than I do. it's the start of January & he is already over it. I love grilled lobster and could eat it for any meal of the day. lobster breakfast! no kidding... I am SUPER enthusiastic, and not beyond begging for my dinner (please honey, will you just grill up ONE little one for me....? pleeeeeease....?).
last night D cleaned up ten or so lobster, and I cooked up several of them for our supper.
here's my recipe:
two or three lobster tails, cleaned & chopped into 1" chunks
half stick of butter (I like Danish Creamery brand butter if you used the whole stick, nobody would be the wiser...)
one-half of a juicy lemon from the neighbor's tree
one clove of garlic, finely chopped (I left the garlic out last night)
wee drizzle of olive oil
generous splash of white wine (dry chardonnay)
fresh ground salt & pepper to taste
chopped flat italian parsley for garnish, if you wish
half package of angel hair pasta (cooked & drizzled with a tiny bit of olive oil to prevent it from sticking into a giant lump)
melt the butter over medium heat in a large sautee pan, with a drizzle of olive oil (careful not to burn the butter!), season the cut up lobster with salt & pepper (ground coarse).
once the butter is melted, add the juice from the 1/2 lemon, turn the heat to medium-high & add the garlic & lobster. as the lobster starts to cook, add the splash of wine.
constantly stir the lobster & turn it over. just as soon as the meat turns from clear to opaque whitish you are all done! (last night the meat cooking time took about 6 or 7 minutes) it is REALLY important not to overcook the meat, overcooked lobster is rubbery and gross!
spoon over a bowl of pasta, garnish with some freshly chopped parsley, and viola! quick, fresh, perfect dinner. honestly, I could drink that butter sauce.