Red and poblano pepper pasta w/ lobster

June 19, 2013

Red and poblano pepper pasta w/ lobster

Say that title 3 times! Like I stated in my last post, Dr. Man and I are moving out of our first home together. We have boxes everywhere but he left my Wusthof knives behind. He assumed that I would want to cook something for the last time in the kitchen...he knows me well! With his purchase of lobster tails and my leftover red and poblano peppers, I knew exactly what I was going to make (sort of lol). The difficult part was maneuvering through the kitchen without my usual appliances...

Here are our following ingredients: poblano pepper, red peppers, lobster tails, elbow macaroni...

I lined a pan with foil and placed the peppers in the oven to broil...

I placed each pepper into their individual sandwich bag to "sweat" in order to remove the skin...

While the peppers were "sweating," I placed the lobster tails in a small, hot, salted, water pot. I removed the tails and moved them to a cold water bath...

I removed the skin from each pepper. Don't be like me and not wait for the peppers to cool down...ouch! I packed my blender in a box so I had to use Dr. Man's blender for his smoothies...

I placed a little olive oil in a medium-hot pan, and emptied the sauce into the pan. I added some heavy cream, but I wish I had some chopped garlic or onions in the fridge...

The sauce thickened while the pasta was boiling in hot, salted water. I chopped some of the lobster in little bits and added it to the sauce. Once the pasta became al dente, I added it to the sauce. I carefully sliced the remaining lobster into chunky strips and added those pieces on top (with a little baby spinach leaf for some color lol)...