Creamy Lobster Pasta with Fresh Tomatoes Recipe

Sometimes after a long week, my favorite thing to do on a Friday night is to stay in, cook dinner and watch a movie. I bought some great lobster tails and wanted to make something delicious with them and was leaning towards a pasta dish.  After a lot of my healthier cooking this week, Mark  asked if I could make a “regular” pasta dish. In Mark terms, this means using regular pasta (not brown rice or whole wheat), butter, cheese and some cream.  Of course agreed right away because you know my whole mottos is about  finding balance – not just with the food that I eat but with my relationship as well. He’s been a great sport when it comes to not complaining about the healthier food that I’ve been cooking for us, so I didn’t hesitate when it came to making him happy with this meal and making it the way that he wanted. I did try to sneak in some healthier elements in there by using all organic ingredients, cutting the cream in half by also using low fat milk, and adding tomatoes but overall it was the rich and creamy pasta dish that he wanted. We enjoyed our meal with some great wine and a movie, and had a perfect Friday night at home together!

Creamy Lobster Pasta with Tomatoes 
2 1/2 cups of your favorite pasta
2 lobster tails, meat removed from shells, chopped
1 clove garlic, chopped
2 tbsp. butter
1 tbsp. flour
3/4 cup heavy cream
3/4 cup low fat milk
1 cup of your favorite shredded cheese, any mix that you like
3/4 cup chopped plum tomatoes
Salt and pepper to taste
Pinch of each: ground nutmeg, sweet paprika, cayenne pepper
Chopped chives or crushed red pepper to garnish (optional)
Cook pasta according to package instructions, drain and reserve in a large pot.
While pasta is cooking, heat 1 tbsp. of butter in a pan over medium/height heat.  Add garlic and lobster meat to the pan and cook until the lobster is cooked through, about 5 minutes.  Set aside.
Melt 1 tbsp. of butter to a pot over medium heat.  Whisk in the flour, and whisk constantly for 3 minutes, making sure there are no lumps.  Slowly stir in cream and milk, until combined.  Turn the heat down to low and simmer for 10 minutes.  Remove from heat and slowly stir in cheese, and pinches of nutmeg, paprika and cayenne pepper.  Season with salt and pepper to taste.
Add the lobster meat, and tomatoes to the pasta.  Slowly add the cream sauce, using as much or little as you like.  Serve immediately, add garnish if you want, and enjoy!

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