This recipe from Pasta Fits is making me hungry!
Recipe courtesy Pasta Fits
2 (1 ½ lb.) lobsters
4 oz. medium shells
1 Tbsp. white wine vinegar
1 tsp. grainy Dijon mustard
1 clove garlic, grated
3 Tbsp. extra virgin olive oil
1 cup/4 oz. cherry tomatoes, halved
1cup/4 oz./1 ea. endive, roughly chopped
¼ cup/¼ oz. shredded basil
Bring 2 large pots of salted water to a boil. In one, place the lobsters and cook 10 minutes. Plunge lobsters into a bowl of ice water to stop the cooking.
In the other pot, cook the shells according to package directions. Drain and reserve.
While these are cooking, make the vinaigrette. Whisk the vinegar, mustard, and garlic together. Slowly whisk in the olive oil. Reserve.
Remove the meat from the lobster. Crack the claws and knuckles and extract the meat. Remove the cartilaginous piece in the claw. Pull the tail of the body of the lobster. Place it on its side and press on it to crack the interior of the shell. It should then be easy to pull it apart and extract the meat. Take all the meat and roughly chop it into bite-sized pieces. Reserve lobster meat. You should have about 8 oz.
Heat a large sauté pan over low heat. Add the vinaigrette, cherry tomatoes and endive. Toss to coat and warm through. Add the lobster meat and pasta. Toss to combine. Taste and adjust seasoning with salt and pepper. Sprinkle in the basil. Divide between 4 bowls.