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Pasta
Issue 3 - March 2013 - Pure Simplicity | 11
& Basil
Lobster Pasta
1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
1 bunch of fresh basil, chopped
3 cloves garlic, chopped
1 can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped
Yields: 4 Servings
Growing Basil
Bring a pot of water to a boil. Add
the lobster & cook until bright red.
As soon as the lobster starts cooking,
melt 3 tablespoons of butter in a
large skillet over medium heat. Add
the onion and 3 cloves of garlic and
basil. Cook and stir just to release
the liquid. Do not let them brown.
When the lobster is done place it on
a cutting board and use a big knife
to cut it in half lengthwise. Place the
halves meaty side down into the skillet
with the onion and garlic. Cook
for about 3 minutes.
Bring another pot of water to a boil
and season with a little salt. Add the
spaghetti and cook for 8 minutes, or
until tender.
Add the tomatoes to the skillet bring
to a boil. Add the olive oil, salt, pepper
and cinnamon. Cook for about
7 min. Slowly pour in the cream,
stirring constantly. The sauce will
become a nice pink color. Turn the
heat down to medium-low.
Drain the spaghetti. Stir in the remaining
butter and garlic. Pour the
tomato sauce over the spaghetti and
arrange the two lobster halves in the
center.
Start seed indoors four to six weeks before last frost. Fill flats with equal parts perlite, vermiculite, and peat. Press
soil slightly to eliminate air pockets. Dampen soil. Drop one to two seeds into each container. Cover lightly with soil.
Cover containers with clear plastic kitchen wrap leave in a sunny window.