Lobster Penne

Recipe contribution from Daniel Delorme, at Holiday Inn Harbourview, Halifax, NS

Ingredients
(Serves six)

• 12 ounces penne pasta (uncooked)
• 8 ounces lobster (fresh or frozen)
• 2 cloves garlic (chopped)
• 4 shallots (chopped)
• salt and pepper to taste
• 1 cup cream
• 1 tomato (chopped)
• 1 lemon wedge
• 1 sprig basil tops (chopped)
• pinch pink peppercorns
• 1/2 tsp. lobster paste (optional)
• 2 tbsp. olive oil
• 2 tsp. parmesean cheese

Method

1. Cook pasta in salted boiling water with a teaspoon of oil in the water, be sure to stir well at the start of cooking. Cool in cold water bath when pasta is cooked just a bit chewy. Have hot water ready to re heat pasta slightly. If your timing is good you may skip the cool and reheat process.
2. In a sauté pan add the olive oil, shallots, garlic and cook till transparent. Add your pasta to the water bath to warm up. Add the cream, basil, lobster paste, tomatoes and seasoning to pan. When the sauce is almost ready add the lobster and penne pasta. Pour into a soup plate top with Parmesan cheese, pink peppercorns, basil, and lemon.
3. Serve with garlic toast of your choice.
4. White wine may be added to sauce to richen flavor.
5. Enjoy!

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