Lobster with Pappardelle, Tomatoes and Saffron

Every now and it is nice to treat yourself to a special meal and it is even more special when you make it yourself. This is a pretty easy recipe, despite the amount of steps and the end results are a WOW factor. I went all out and each serving had a whole lobster tail, the pasta portion can serve up to 4 with a lobster for each. For me, i was only serving two, so the rest of the pasta was used for lunch the next day.

Lobster tails (as many as you would like to use or based on how many you are serving)
Olive oil
Salt and pepper for seasoning
21 seasoning (such as no salt mrs. Dash)
Powdered garlic for seasoning
Italian seasoning
1 onion, diced
2 celery ribs, split down the middle and then diced
2 medium waxy potatoes, diced into small pieces
4 garlic cloves, thinly sliced
1 14.5oz can of diced italian style tomatoes
1/4 cup white wine
Pinch of saffron
1 package of pappardelle noodles
1/2 cup chopped chives

Preheat oven to 450.

Cut away the soft shell of the under side of the lobster tail. Remove the lobster meat from the shell leaving the very bottom closest to the tail still attached. Push the meat back into the shell (this makes it very easy for you to remove the cooked lobster meat from the shell when you are eating). Place lobsters, hard shell down into and ovensafe baking pan. Drizzle lobster with olive oil and season with salt, pepper, 21 seasoning, garlic powder and italian seasoning. Set aside for now.

Bring large pot of water to a boil for the pasta.

In the meantime, heat a large saute pan over med-high heat. Drizzle with olive oil. Add potatoes, season with salt, pepper, 21 seasoning and italian seasoning. Saute for about 5 mins while stirring occasionally. Add onions and celery, season with salt and pepper. Saute for about 5 mins, stirring occasionally. Add garlic and saute for another 5 mins, stirring occasionally.

Place lobster in the oven. You want to cook the lobster all the way through. Should take about 15 mins or so. You do not want to over cook or the lobster will turn out rubbery. Keep an eye on it, the texture should be firm when you push on the meat. Continue the rest of the steps while the lobster is baking.

Add wine, tomatoes and saffron to the saute pan. Bring to a boil and then reduce to a low simmer. You will want to stir every now and then.

Add pasta to the boiling water and cook according to package directions.

Check your lobster, if it is done, pull it out and set aside. If it is not done, continue to bake.

Once pasta is done, draind and place in the saute pan. Turn up the heat to a med-high. Add half of the chives. Toss to coat. Turn off the heat.

Place pasta in a pasta bowl, top with lobster tail and garnish with the remaining chives. Serve and ENJOY!!!

Wine pairing.....Chardonnay!

Chicken Posole

This recipe is from my dear friend Andrea.  I am definitely going to give it a try.  Looks super easy and delicious.  She gets rave reviews from her Mother-in-Law, so it must be great!  Andrea suggests serving with avocado.


1 tsp olive oil
1 onion thinly sliced
salt and pepper for seasoning
1 32oz container low sodium chicken broth
1 28oz can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 tsp crushed red pepper
2 cups shredded chicken (already roasted at the store...or roast your own)
1 15oz can hominy, rinsed
1 lime, sliced for garnish

Heat oil in a large saucepan over medium heat, add the onion and 1/4 tsp salt and pepper and cook, stirring occasionally, until soft and beginning to brown.  About 10-12 minutes.

Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, about 3-4 minutes.

Serve with sliced lime and avocado (optional, but recommended).

I suggest serving with a nice Mexican beer, but if you want to have it wine, I would recommend an un-oaked Chardonnay or a crisp Pinot Gris.