This Christmas season I was lucky enough to fall into one of the best jobs I've ever had at Maine Lobster Direct on the wharf in Portland, ME. It was a fun job with pretty views (see below) and really great people. Another perk? Whatever wasn't perfect quality to ship, was put in the employee fridge for us :) (If you want perfect authentic Maine Lobster and other sea food dinners delivered to your door any time of the year call 1-800-556-2783!). I'm not a big seafood fan at all, unfortunately, but I do like lobster sometimes...and love almost anything in a cheese or cream sauce. My boss said his favorite way to eat lobster was in an asiago cheese sauce over veggies or pasta, so thanks to him for inspiring this post. Thanks Lee! (who will probably never see this).
what you need:
1.5 cups thickly chopped lobster (I used tails but any mix is fine)
1 pint organic heavy cream
1 stick organic butter
1/2 cup organic parmesan cheese
1-2 spagetti squash
salt & pepper to taste
what to do:
After lobster is cooked, remove from shell and tear or chop into chunks. You can saute the chunks in butter and a little garlic if you'd like but not necessary. In a medium frying pan melt a stick of butter on low heat. Add in the cream and continue to stir until it bubbles a bit. Add in your cheese and continue to heat until it thickens up a little more. Add in your lobster, and set aside off the heat for a few minutes. Serve over spagetti squash, spiraled zucchini, miracle noodles or any other grain-free pasta alternative.
