There are so many things that I could write right now. I know that you do not want to read any of them. In the world of Facebook and Twitter and other social networks not yet explored by yours truly, you have no doubt been exposed to everyone in the world’s good wishes for next year, good riddance to last year (except for a very few who had a good year) and what, where and how you should live your life for the foreseeable future. I only offer you this: live well, love yourself and everything else will come your way. Bon Appetit!
- 2 Lobster Tails (3-6 Oz)
- 8 oz Spaghetti (1/2 pack)
- 1 Stick Butter (It’s New Years!)
- 2 Lemons, zested
- 1/2 Cup Dry White Wine
- 1 Large Shallot, finely chopped (about 2 Tablespoons)
- 2 Tablespoons Olive Oil
- 1/4 Cup Fresh Chives, finely chopped
- 1/2 Teaspoon Dried Tarragon
- 1 Tablespoon Brandy
- Salt and Pepper
- Large Pot
- Large Saute Pan
- Chef’s Knife
- Oven Proof (Pyrex) Pan
- Pre Heat oven to 350.
- Wash and pat dry the lobster tails.
- Salt and pepper, a squeeze of lemon and place a sliver of butter on top of each tail.
- Pour about 1/4 cup white wine in the bottom of the pan.
- Put water for pasta on to boil.
- Bake lobsters for about 15 minutes. You want them to be red but not overcooked.
- Remove and let cool to the touch.
- Melt 2 tablespoons of butter and 2 tablespoons olive oil in saute pan.
- Add shallots and gently sauté.
- When water is boiling salt and add pasta. Cook until al dente.
- Add the rest of the wine to the sauté pan.
- Let reduce by about a third.
- Add most of the chives, lemon zest, tarragon and the rest of the butter and simmer.
- Remove the lobster tails from their shells, reserving the liquid.
- Chop lobster into bite sized pieces and pour the left over liquid into the pan.
- Add the lobster to the pan and cook for a minute or two.
- Remove from flame and add brandy.
- Drain pasta and mix into the sauce.
- Add the rest of the chives and serve.