It’s almost impossible to live in the Boston area and not be accosted by images of lobsters, regardless of the season. (But you have to say “lobstah” when in “Bahhstahhn”.) Even just a stroll past a tourist shop in downtown Boston would invoke images of fluffy red lobster toys and shot glasses with lobster claws reaching out at potential buyers. There are those who enjoy the process of eating a lobster, and those who would rather have the work done for them by eating a pasta dish with lobster in it. Then, of course, there are those that don’t enjoy eating lobster at all. Regardless of your lobster tolerance, this is a delicious pasta dinner that would probably appeal to almost anyone.
This recipe is inspired by one of Gordon Ramsay’s dishes. Ramsay, naturally, calls for the whole lobster production with boiling, cracking shells, etc. He even includes a note in his cookbook that warns readers not to mess with frozen meat. Anyone who has ever watched at least five minutes of any of Ramsay’s tv shows knows that he doesn’t exactly approve of frozen products, which is putting it lightly. Our version is a little rebellious, but just as delicious. Ultimately, the result was a fabulous dinner that didn’t even have any leftovers. I think that’s success, in home-kitchen standards! (Recipe follows.)