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Sheila shows you How to MAKE

Lemon Lobster Pasta

How to Make Lemon Lobster Pasta from Sheila Inman Vlogs

2 Cups	White Wine
2-4	Fresh Thyme
2 – 3	Lobster Tails
10 Oz	Fettucini
3 tsp	Diced Tomatoes
To Taste	Olive Oil
1 medium	Shallot
2 Cloves	Garlic
1 cup	Heavy Cream
2 Tablespoon	Salted Butter
1/3 Cup	Parmesan
1 teaspoon	Salt
To Taste	Pepper
Reserve	Pasta Water
Add	Basil
Add	Lemon Wedges

Hi, Angels Working on Earth Family!

What exactly is Epicureanism? The dictionary will describe it as living a modest life with a lot of friends, doing self-reflection, and staying in the present moment in absence of pain. Some even say it is hedonistic. There is nothing wrong with happiness! I would add giving back, mindful eating, and reflecting upon where your food comes from and how it nourishes your body too. I agree with pursuing happiness and living a healthy lifestyle.

I found this lovely recipe at Spices in my DNA. I fell in love with it! When I find or create a recipe it must be sustainable to be epicurean in my opinion. The marine stewardship council gives information about sustainability. It cites lobster as a healthy source of protein and other vitamins and minerals (Marine Stewardship council, 2022). You may find sustainable lobster in many grocery and online stores. Just make sure they are certified sustainable.

This recipe is delicious. I especially enjoyed the tanginess of the lemon in combination with the wine sauce, cream, and lobster.

Directions

Time to poach your lobster tails. They should be poached in dry white wine and fresh thyme. Bring it to a simmer, add your lobster, and cover. It only takes 5 minutes! The wine adds a lot of great flavors and smells soo wonderful!

Don’t forget to add the wine sauce. I didn’t add much to this dish as I thought the lobster would be flavored well in the sauce. Be sure to let them cool to avoid burns and use kitchen shears to cut down the belly of the tail to remove the meat.

Prepare your pasta and bring the water to aboil. You may use fettuccine, tagliatelle, and linguine. These are all my favorites of mine. I love creamy lemon pasta. You may use reserved pasta water or sauce to add creaminess.

To prepare your cream sauce, sauté shallots and garlic in a little olive oil. Add heavy cream and simmer. Add the butter, lemon zest, parmesan, and salt, and reduce the heat, just letting the butter and parmesan melt and the flavors come together.

This is the best part! Add the lobster. Season with salt and some black pepper to taste! Keep the heat low, or else the cream can separate if it reaches too high of a temperature.

Add the pasta and toss until the sauce coats the pasta. Taste as you go. If the sauce seems like it’s too thick, then add more pasta water.

I finished this with a little fresh basil, lemon zest, black pepper, and lemon wedges. Take your time. Enjoy the experience of garnishing the dish with love!

Recommendations

I recommend that you eat healthy lobster. The lobster must be treated ethically. You may purchase live lobster or frozen but make sure that it is certified sustainable. As always, I hope you try to increase the number of plant-based foods that you consume gradually. There is no hurry and remember this is a process and should be filled with joy!

You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!

References

Marine Stewardship Council, 2022. Lobster. Retrieved 1/08/2023.What is lobster | Sustainable fish | Marine Stewardship Council (msc.org)