Sunday, October 17, 2010

Lobster and Pasta with Feta Cheese Clam Sauce

We wanted to have lobster for dinner without the mess of dealing with the shells at the table. For an appetizer we baked 3 doz. clams and 2 doz. mussels in a 500 degree oven. The clams take longer so they went in first and after 10 min. the mussels were added for another 5 min. The shellfish were removed and the generated broth was reserved. All a medium sized diced scallion, 2 cloves of minced garlic, 1T dried thyme and 2T chopped parsley to the broth and simmer gently while you enjoy the shellfish. We steamed the lobsters for about 20 min (Steamed in a small amount of water rather than boiling a big pot full). Cook your favorite pasta according to directions. Just before serving add 2 oz. of crumbled feta cheese to the broth mix, stirring until uniform. Return the drained pasta to the sauce pan and toss to coat. We served the lobster and pasta with steamed green beans and a tomato, cucumber and fresh basil salad. The sauce was perfect and the messy lobster shells were not missed.

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