Last night we were in a pasta mood. We made lobster Alfredo. Mmmmm! I am glad there are leftovers in the fridge.
Lobster Alfredo
- Cook pasta according to directions (we used about half a box of fettuccine, and didn't need all the sauce). The sauce recipe below would likely make enough for a box of pasta.
- Boil 2 lobster tails for approximately 10 minutes, then remove from water, crack open, and chop of the lobster meat finely
- Meanwhile, make the sauce
Alfredo Sauce
1.5 cups cream
1.5 cups milk (I used skim, but any would do)
1 cup shredded cheese (Parmesan & Romano or Asiago)
6 egg yolks
salt, pepper and parsley
Heat the milk and cream in a small pot until simmering. Meanwhile, put the egg yolks in a bowl and set aside. Remove milk/cream from heat and stir in the cheese until melted. Ladle a scoop of the milk mixture into the egg yolks and whisk. Pour egg yolk mixture into the put and put back on the heat. Warm until thickened and desired temperature. Season with salt and pepper, and throw some parsley in for colour.
Pour sauce over the cooked pasta and top with the lobster. Enjoy!
This recipe was not too rich - just perfect.
How was your weekend? Did you cook anything new this weekend?
