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Lobster Pasta with Leeks + Shallots

I’m not quite sure how it happened. But I married a Yankee. A Yankee who doesn’t follow college football, no less. Who says funny semi-double negative such as, “I don’t knows as if…” He, on the other hand, isn’t sure how it happened either, marrying a Southern girl obsessed with sports, who ends up breaking something every day, including but not limited to beautiful wooden cutting boards and knifes created by his father, and who acquires mystery bloody scrapes and bruises multiple times a week, not unlike a small boy. If only I still had the unfortunate Bowl Cut of ’88 the resemblance to that small boy-child would be striking. And terrifying.

All mystery aside, I never knew that marrying a Yankee would come in quite so handy or deliciously. Now, if said Yankee were from, shall we say, New Jersey, all bets are off, but when the homestead happens to be the alluring and rawly gorgeous Maine coastline, that’s a gem. That means that when my in-laws journey North to visit beloved family we’re rewarded with jars of maple syrup from our brother and sister-in-law’s backyard and Maine lobster. And there is something delightful that is being taught to the fine lads North of the Mason-Dixon… and I mean in the kitchen, though, those other things aren’t anything to complain about either.

My fella can straight turn some lobster into a magical meal. And he did. Sundays are my long days. As in 17 hours long. And after 17 hours, you’re not in the mood for much (sorry about that, DTH), but there’s always energy enough to eat. And when you’re greeted with fresh lobster, leek and shallot pasta and a bottle of vintage red zin, well, well, well, all that just melts away. This lil Southern girl can embrace the North when it means “lobstah” and “pastah.” I don’t knows as if I could think of anything better.
Lobster Pasta
Lobster Pasta with Leeks + Shallots
1 bunch leeks
2 shallots
Olive oil
Pinch of thyme
Pinch of celery salt
Pinch of Nutmeg
Lobster
1 heirloom tomato
Juice of 1 lemon
White wine
Fresh linguini or pasta of choice
Parmesan cheese

Saute leeks and shallots in olive oil. Add seasoning, lobster and heirloom tomatoes until heated through. Deglaze pan with splash of lemon juice. While leek and shallots are cooking, boil pasta. Once finished, toss into lobster, leek and shallot mixture. Top with parmesan.

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