Enjoy this delicious meal with a crisp chardonnay to celebrate a special occasion or a date night at home.
Makes 4 small or 2 large servings
Ingredients:
- ½ pound spaghetti
- ¼ cup extra virgin olive oil, divided
- 1/3 cup freshly grated Parmesan cheese
- 4 ears corn
- ½ pound cooked lobster meat, chopped
- 1/3 cup heavy whipping cream
- ½ teaspoon seasoned salt
- ½ teaspoon garlic salt
- 2 tablespoons lemon juice
- 1 cup chopped tomato
- ¼ cup chopped basil
- ¼ cup chopped green onion
Cook pasta according to package directions. Drain and place in a large bowl. Drizzle with 2 tablespoons olive oil, tossing gently to coat. Add Parmesan cheese, tossing gently to combine.
Cut kernels from ears of corn. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add corn kernels to skillet, cook for 2 to 3 minutes, stirring often. Add lobster to skillet with corn, stirring to combine. And cream, seasoned salt, and garlic salt to skillet, stirring to combine.
Divide pasta into 2-4 bowls. Spoon lobster mixture over pasta. Drizzle with lemon juice. Top with tomato, basil, and green onion.
For more recipes from Virginia, visit virginiahornbucklecooks.com or follow her on Instagram and Facebook at @virginiahornbucklecooks.
