Creamy Lobster & Chive Gemelli
with Yellow Wax Bean Salad & Sweet Cider Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
Destination: deluxe seafood dinner. Plump morsels of delicate lobster float like a dream on richly coated pasta. Set it out with a lively salad of blanched yellow wax beans and sharp baby greens in a tangy-sweet vinaigrette. Fresh chives fine tune the final effect.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 300g Yellow wax beans
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 6g Chives (or garlic chives)
- 2 Garlic cloves
- 45ml Sweet Cider vinaigrette
- 225g Fresh gemelli
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Lobster • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
2 Medium pots
Total Fat
43 g
Saturated Fat
19 g
Sodium
1560 mg
Total Carb
85 g
Sugars
12 g
Protein
47 g
Fibre
9 g
Preparation
Boil the pasta
- Bring 2 medium pots of salted water to a boil.
- Add the pasta to one pot of boiling water; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the stem ends of the wax beans.
- Thinly slice the chives.
- Mince the garlic.
Blanch the wax beans
- Add the wax beans to the other pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water.
- Once cool, drain and pat dry.
Make the sauce & warm the lobster
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the lobster, cream, ½ the reserved cooking water, ½ the spices and S&P.
- Cook, stirring often, 3 to 5 min., until the sauce is slightly reduced and the lobster is heated through.
Combine the pasta
- To the pan, add the pasta, ½ the cheese and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
- In a large bowl, combine the wax beans, baby greens, vinaigrette, remaining spices and S&P.
- Divide the pasta between your bowls.
- Garnish with the chives and remaining cheese.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
