Lobster Portofino

Ingredients

1 lb. Phillips Lobster Meat
1/4 cup pine nuts
1/2 lb. bucatini
1/4 cup reserved pasta water
3 Tbsp. butter
2 shallots, minced
1 head garlic, minced
2 Tbsp. flour
1 cup dry white wine
1 cup heavy cream
1 cup milk
1 lemon, zested and juiced
1/2 cup parmesan, freshly shredded
2 Tbsp. basil pesto
salt, to taste
pepper, to taste
6 oz. baby spinach
3-4 Roma tomatoes, diced
fresh basil, for garnish

Cooking Instructions

• In a small pan, toast pine nuts over medium-low heat until lightly browned and fragrant. Remove from heat and set aside.
• Bring a pot of salted water to boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Drain pot and set aside. Lightly oil the pasta to keep it from sticking.
• While waiting for pasta to cook: In a large pan, melt 3 Tbsp butter over medium-high heat. Add shallots and sauté for 2 or so minutes. Add garlic and cook until fragrant. Whisk in flour until well-integrated and cook for another 1-2 mins.
• Add wine to pan and reduce by 1/2, or until alcohol has completely cooked out.
• Slowly whisk in heavy cream, milk, lemon zest, then lemon juice. Whisk in parmesan until well-integrated. Bring to simmer and continue simmering for about 5 mins, or until desired thickness. Whisk in pesto, then salt and pepper. Stir in lobster and heat through, about 1-2 mins. Stir in spinach until wilted. Stir in bucatini. Stir in tomatoes then serve immediately garnished with toasted pine nuts and fresh basil.

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