December 27, 2016


Serves 6


1/3 cup Olive oil
2 t fresh, minced garlic
2 t crushed red pepper flakes
1 t each dried basil and oregano
2 T tomato paste
1 each 28 oz. Tomatoes, canned, Marzano
1/2 cup White wine
2 1/2 cups Water
4 oz. Cream cheese cubed
1/2 cup heavy cream
8 oz. Fusilli
8 oz. Medium shells
6 each lobster Tails
8 T Unsalted Butter
1 t curry powder
2 t Basil Chiffonade
S/P TT (to Taste)


  1. Cook the garlic in a pre-heated pan with the olive oil, for 30 seconds without browning. Add the wine and reduce.
  2. Add the tomatoes, paste, and dry herbs. Cover and Simmer. (20 min)
  3. Add the pasta to the sauce, cook.
  4. Split the lobsters, rub the flesh with oil, salt and pepper, and sauté in the unsalted butter. Add the curry, finish cooking.
  5. Stir the cream cheese into the cooked pasta, melt, and then toss in the lobster.
  6. Divide among 6 bowls, pour a little butter over each, and sprinkle the basil and serve.