Sunday, June 7, 2009

Lobster Crab Artichoke Pasta

Oh. My. God. This recipe, which is a collaboration between me and my friend Sarah (conducted over IM), has got to be the best pasta dish I have ever eaten. What a way to come back to blogging!

Lobster Crab Artichoke Pasta! Behold!

The recipe:

Lobster Crab Artichoke Pasta:

8 Tbs butter
1 Shallot, finely diced
1 Garlic Clove, finely diced
1 Cup Roma tomatoes, peeled, seeded, diced
1 Cup Artichoke Hearts, quartered (or 1/8th if large)
2 Tbs Dry Sherry
2 Pinch salt
1 Pinch white pepper

1 1/2 cups Lobster meat, cubed
1 1/2 cups Crab meat, cubed (I used stone crab, any will do)

2 Tbs Scallions, finely chopped
1/3 Cup Heavy Cream

Remove lobster shells:

I totally had to include this shot...lack of flash made for arty farty photo:

Remove Crab shells:

Yummy meat:

Another foodie shot of ingredients:

In a skillet, melt butter. Add shallot and garlic, saute for 2 minutes. Add tomatoes and artichokes, salt and pepper:

While this is cooking, start your pasta water (whatever pasta you want...I used bow tie, 'cause it's pretty.) Add sherry to skillet.

When your pasta is about done, add the lobster, crab and scallions to the skillet. Remove from heat after about 3 or 4 minutes and add heated cream:

Pour over pasta. Serve immediately.

This is so darned good! If I changed anything, it would be to add more tomatoes. I'll probably double them next time.

Please, please try it!

Also, dudes, I totally forgot my lame tomato rose I carved for the garnish. So, here's the little beauty on the left overs. You will notice the distinct lack of lobster and crab on this plate! :)

Haha! Yay! Food blogging! I'm baaaaack!


I also posted this original recipe here. And it is printable from this link:

Lobster Crab Artichoke Pasta


Onnataina said...

Welcome back! Sounds delicious. Lobster might be hard to come by, I'll think of equivalents... One question though: on the looks of it you have your artichokes out of a can? Not fresh? Were they in oil or in water?

Paula Dines said...

Onnataina, Thanks! I think this would be good with any firm fish or shellfish. And yes, I used canned artichoke hearts - packed in water.

Melissa said...

Oh my! That is absolutely OUTSTANDING. Welcome back, and with a bang!

Paula Dines said...

Thank you, Melissa! I'm flattered that you popped in!

Seriously? This stuff? You gotta try it. It's just so good (if I do say so myself)! And my husband never, ever eats left-overs with any seafood in them; he ate every. single. scrap. for lunch today.

Melissa said...

Really? Hm. Verrrry tempting. :)

Paula Dines said...

Be tempted, Melissa. Be very,very tempted! =D