SERVES 2 I PREP TIME: 10 MINUTES | ACTIVE TIME: 15 MINUTES | TOTAL TIME: 25 MINUTES
- 4 ounces pasta of choice (I used linguini)
- 1 lobster, cooked
- 2 tablespoons butter
- 2 shallots, sliced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup evaporated milk
- salt and freshly ground pepper
Set a large pot of salted water to boil over high heat and cook your pasta of choice according to the package.
While the pasta is cooking, separate the lobster meat from the shell, reserving the shell. Roughly chop the meat and set aside.
In a large sauce pan, melt the butter over medium heat. Add the shallots and cook, stirring, until soft, about 2-3 minutes. Pour in the evaporated milk and add the shells, to flavor the sauce. Simmer for 2-3 minutes. In a small bowl, whisk together the cornstarch with the cold water. Pour into the sauce and simmer until slightly thick, stirring occasionally. Turn the heat down and add the lobster and warm gently.
When the pasta is cooked, drain and immediately add to the pan with the sauce. Toss everything together, season with salt and freshly ground pepper and enjoy immediately.