Lobster Pasta

• 8 oz pasta (100% durum wheat semolina pasta)
• 6 oz lobster meat (cooked, in bite sized pieces)
• 2 oz butter
• 2 Tbsp extra virgin olive oil
• 1 or 2 cloves of minced garlic
• 1 Tbsp chopped fresh or frozen Italian parsley
• 2 Tbsp dry (white wine)
• 1 tsp sea salt

OPTIONAL

• black pepper
• squeeze of fresh lemon

Prepare the Pasta

1. 1

   Cook your desired pasta according to the directions on the package (times will vary).

2. 2

   While the water comes to a boil and pasta is cooking...

Prepare the Lobster Sauce

1. 3

   Heat a large saucepan (I used a cast iron pan) over medium heat, then add the butter and extra virgin olive oil. Add the garlic.

2. 4

   Add the fresh or frozen parsley, cook and stir for a minute. Increase the heat to medium high.

3. 5

   Add the lobster meat and stir gently.

4. 6

   Next add the wine, heat for another minute then turn off the heat. (If you don't want to use wine, use some of the pasta water.)

Finish the Lobster Pasta Dish

1. 7

   When the pasta is al dente, drain it from the water and add it directly to the lobster in the pan.

2. 8

   Stir the pasta and the lobster sauce together gently, adding some pasta water if necessary. Turn the burner on low if you want to heat it through more thoroughly, but don't cook it.

3. 9

   Add more parsley, if desired. Serve the lobster pasta immediately.