We are on Cape Cod enjoying an amazing week of good weather, food and family time. We ordered up three (3 lb) select lobsters, steamed and cracked and ate our fill with my Mom, Memere. Nobody can get more meat out of a lobster than Mem. So after we ate, she and I picked the lobsters clean and put the good white meat in a plastic container. It’s rare for us to have leftover lobster but this recipe will work with scallops, cod, or any light fish you have leftover, even on the second day.

Here’s what you need:

1 small organic shallot, minced fine

1 bunch organic parsley, minced fine

1 pound angel hair pasta

1/2 lemon zest plus juice of one organic lemon

2 tablespoons spicy organic salsa

1/2 cup or so white wine

2 tablespoons olive oil

2 tablespoons butter

1 cup or more of meat from picked lobster or other seafood you like

3 teaspoons parmesan cheese to garnish

Here’s what to do:

Boil angel hair for 3 minutes, strain and set aside (do not rinse)

Reserve 1 cup starchy cooking water from pasta

Sautee shallot in olive oil, then add reserved water and wine

Add cooked pasta in pan, add parsley, lemon zest, salsa, lemon juice, allow to warm up for :30 seconds, tossing to combine

Add cooked seafood and toss well, heat through, this should take :45 seconds or so since everything is hot

Garnish with a sprinkle of parmesan cheese, parsley and a little salsa to taste

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