Simple ingredients, quietly beautiful!
There’s something about lobster, pasta, and lemon that sounds so good on a cold Winter’s night. This recipe brings together sweet lobster, a beautifully shaped pasta, baby spinach, wine, cream and just a hint of lemon in a sauce that is silky smooth. It’s a comforting dish to enjoy — warm, elegant, cozy where the simplest ingredients become a little celebration of the Tuscan countryside. (I have fond memories of a cooking class we took at Il Borro, Italy) (If you look at the video we stayed in one of the lodgings in the medieval village.)
I was looking for a recipe to use the lobster I had leftover from making my Lobster, Shrimp Escargot a few months ago. When looking for ingredients for the escargot appetizer I found lobster meat in the freezer seafood section of our HEB and thought it was perfect for making my trio of escargot and no fooling around with trying to decide how many lobster tails to buy and shell for my dish.
I’m not sure why food memories cling to me the way they do, but I keep a journal of every restaurant we visit when we travel, and I can remember a meal down to its smallest detail.