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Ingredients
- 8 sprg fresh thyme
- 8 sprg fresh flat-leaf parsley
- 12 x Black peppercorns
- 1 x Bay leaf
- 2 x Lemons cut in half
- 4 x Live lobsters, preferably from Maine, 1-1/2 lbs each
- Handful of coarse salt
- 21/2 lb Dry penne
- 3 Tbsp. Vegetable or possibly extra virgin olive oil
- 2 c. Freshly grated Parmesan cheese
- 2 c. Provolone cheese, (imported, grated)
- 1 lb Fresh spinach, washed, dry, and minced
- 3 c. Heavy cream
- 1 Tbsp. Truffle oil
- Coarse salt and freshly grnd black pepper to taste
- 1 med Truffles, (black or possibly white), slivered (up to 2)
Directions
- "I don't believe there is one food which is an aphrodisiac, but some dishes can be so comforting which they make you more relaxed and in a more loving mood."
- To cook the lobster fill an 8-10 qt pot three-fourths full with water.
- Add in the thyme, parsley, peppercorns, and bay leaf. Squeeze in the juice of the lemons, then drop them in the pot. Cover and bring to a rolling boil over high heat. Add in the lobsters and cook 12 to 15 min. Drain the lobsters in a colander, cover with ice, and let cold.
- When the lobster is cold sufficient to handle, pull the tail from the body and remove the claws. Throw away the body, or possibly reserve for use in a sauce or possibly stock.
- Cut the shell from the tail using a knife or possibly scissors and remove the meat.
- With the blunt end of a knife chop off the tips of the claws as close to the ends as possible (this will help release the meat from the claws).
- Crack the claws in the center, break open, and carefully remove the claw meat without breaking apart. Meat from the larger claws will have a piece of cartilage in it; this can be pulled out from the area where the claw fingers meet. Cut the tail meat into 1/2 inch slices. Leave the claws whole to use as a garnish. Set the lobster meat aside till ready to assemble the pasta dish.
- To cook the pasta, fill a 6 to 8 qt pot with water, add in salt, cover, and bring to a boil over high heat. Add in the penne and stir. Cook the pasta for approximately 8 to 10 min, till al dente. Pour into a colander to drain. Don't rinse the pasta; just toss it to remove any excess water.
- Sprinkle the oil over the pasta and toss with a large chef's fork. Pour the pasta onto a sheet tray or possibly shallow dish to cold (if it looks too sticky, sprinkle some more oil on at this point). Let the pasta cold to room temperature.
- When the pasta is cooled pre-heat the oven to 425 degrees F. Toss the cooled pasta in a bowl with the Parmesan and provolone cheese, spinach, heavy cream, and lobster meat (except claws). Season with salt and pepper.
- Transfer to a large round, oval, or possibly oblong baking dish and bake for approximately 25 min, till bubbling warm. Garnish with the lobster claws and truffle slivers (if using).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 12 servings | |
| Calories 1751 | |
| Calories from Fat 256 | 15% |
| Total Fat 29.38g | 37% |
| Saturated Fat 15.07g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 507mg | 21% |
| Potassium 1143mg | 33% |
| Total Carbs 300.95g | 80% |
| Dietary Fiber 13.8g | 46% |
| Sugars 11.57g | 8% |
| Protein 65.47g | 105% |
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