Tuesday, December 2, 2008

Lobster Saffron Pasta

Some days, you just need to be spoiled....... this is a dish for it. Quick, flavorful, luxurious and even skinny.....

1 oz spaghetti
4 oz cooked lobster meat
2 TB light cream
1 TB cognac
a few strands of saffron
salt, pepper

Cook pasta according to instructions. Meanwhile, heat lobster in mixture of light cream and cognac and a bit of vegetable stock. Add saffron, mix, and just heat up. Take off heat. Once pasta is al dente, add pasta to pan with lobster sauce, mix and heat again. Serve !

1 dinner entree (250kcal)

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