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Angel Hair Pasta with Lobster Recipe

A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.—Carole Resnick, Cleveland, Ohio

This recipe is:

Diabetic Friendly

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Angel Hair Pasta with Lobster Recipe

Prep: 25 min. Cook: 15 min.

Yield: 6 Servings

25 15 40

Ingredients

2 lobster tails (8 to 10 ounces each)
2 garlic cloves, minced
3 tablespoons olive oil
1/2 cup white wine or chicken broth
2 tablespoons tomato puree
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked angel hair pasta
1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Shredded Romano or Parmesan cheese, optional

Directions

Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and peel; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without cheese) equals 290 calories, 8 g fat (1 g saturated fat), 72 mg cholesterol, 426 mg sodium, 31 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Originally published as Angel Hair Pasta with Lobster in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p40