She Strengthens

Luxurious Seafood Pasta Dish Fit for a King

A Taste of Elegance

Imagine a dish that combines the finest ingredients with a touch of sophistication. This handcrafted Italian pasta, infused with natural colors, is the perfect canvas for a seafood masterpiece. The star of the show is the succulent lobster, paired with the opulence of caviar.

The Perfect Pairing

The unique shape of the Corals Pasta from Italy, available at HEB’s Central Market or online, begs to be paired with seafood. Feel free to experiment with your own mix of seafood delights, but for this recipe, we’re indulging in the richness of lobster and caviar.

Creamy Shallot and Chive Sauce

To complement the lobster and caviar, we’re creating a decadent sauce featuring sautéed shallots, vodka, milk, and a hint of lemon infused olive oil, available at Sonoma Farm or HEB’s Central Market Organics brand. This sauce is so divine, you’ll want to use it as a topping for chicken the next day.

A Recipe Fit for Royalty

Serves 4, or for a romantic date night, simply halve the ingredients. However, don’t skimp on the sauce – you’ll want every last drop.

Ingredients

• 2 live lobsters (2 lbs each), cooked and chopped into bite-sized pieces
• 1/4 cup butter
• 1 minced shallot
• 1/4 cup vodka
• 1/4 cup milk
• 1 container of Boursin Brand Shallot and Chive Spread (5.2 oz)
• 1 tablespoon lemon infused olive oil
• 1 box of Torino brand Corals Pasta from Italy (8.8 oz)
• 1 jar of black caviar (4 oz)

Preparing the Lobster

Fill a large pot with water and bring to a boil. Add the live lobsters, headfirst, and cover. Boil for 15 minutes, or until they reach a deep red color. Remove, let cool, and twist off the claws. Break the shell, remove the meat, and rinse. Cut the tail into pieces, leaving the claws whole.

Cooking the Pasta and Sauce

Cook the pasta according to package directions, then drain. In a medium saucepan, melt the butter and sauté the shallot until soft. Add vodka, reduce by half, then whisk in milk and cheese until melted. Stir in lemon infused olive oil. Combine cooked pasta, lobster, and sauce, reserving claws for garnish.

The Grand Finale

Divide the pasta among four bowls, ensuring each has an equal amount of lobster. Top with a claw, a dollop of caviar, and serve immediately. This dish is sure to impress even the most discerning palates.