Lobster Pasta


Pinch of sea salt
Pinch of pepper
4 oz extra virgin olive oil
2 lbs of your choice of pasta
8 oz heavy whipping cream
4 oz butter
1 cup baby heirloom tomatoes
2 cup baby arugula
1 cup parmesan Reggiano cheese
1 lbs. Cold water Maine Lobster meat
2 cups Italian Breadcrumbs


Preheat pan on medium high.

Preheat oven to 375.

Cook pasta.

While pasta is cooking, warm up heavy whipping in a saucepan. Melt 3 oz butter in a large pot and once melted and cook on low heat for just a couple minutes. Then add the warm heavy whipping cream and cook for a minute until thick. Then turn off the heat and add parmesan Reggiano Add the lobster meat and mix. Then melt the remaining butter, toss in baby arugula, and baby heirloom tomatoes. Continue heating for 3 to five minutes then add pasta. Mix well. Plate in casserole dish. Sprinkle the breadcrumbs on top. .Place in the oven and bake until breadcrumbs are a golden brown.