Serves 4-6
1 Maine lobster, cooked, cracked and removed from shell and cut into bite size pieces
1 eggplant, diced into small dice
1 red onion julienne
2 garlic cloves, slivered
1 heirloom tomato, diced
1 bunch basil, julienne
1 ear corn
2 Tb. julienne sun dried tomatoes
1 stick butter
3 Tb. olive oil
salt and pepper to taste
1 1/2 pd. Troffiete (small dry twisted pasta), boiled and tossed in a little olive oil
Garnish- crumbled goat, Manchego or shaved parmesan cheese
In a saute pan add the oil and all the vegetables until cooked, about 10 minutes. Add the diced lobster
and butter. Toss in the pasta and adjust seasoning if necessary.
DELICIOUS
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REDDIT
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