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Lobster Recipes
Pasta
Lobster and
Vegetable Pasta
(Serves 4)
1 each small onion
1 each small zucchini
1 each small yellow squash
1/2 each green bell pepper
1/2 each red bell pepper
2 each large plum tomatoes
1 Tablespoon butter
1 Tablespoon olive oil
1 clove garlic, minced
1/3 cup pesto
16 ounces bow tie pasta
1 pound lobster, cooked and drained
To taste freshly grated parmesan cheese
Dice first five ingredients; set aside. Seed
tomatoes and cut into strips. Melt butter in a
large saucepan over medium heat, add oil, onion,
garlic, and cook until tender. Stir in tomato and
pesto and cook until heated, then keep warm. Cook
pasta according to package directions. Stir
remaining diced vegetables into saucepan and cook
one minute. Drain, reserving 1/2 cup of the
liquid. Stir reserved liquid into pesto mixture.
Combine pasta mixture, pesto mixture, and lobster,
top with grated parmesan cheese.
Nutritional information per serving - based on 1
Tablespoon Parmesan cheese
calories 731 cholesterol 96 milligrams
protein 43.4 grams sodium 774 milligrams
total fat 18.9 grams dietary fiber 5.6 grams
carbohydrate 95.8 grams calcium 278 milligrams
Nutritional information provided by MasterCook II,
1995. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may require
more specific nutrient data and should consult
their personal physicians, registered dietitians,
and/or food manufacturers.
Summer Burckhalter
Ada, OK
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com