The New York Times has a column titled “Here to Help” in the first section of the paper and once a week it has a recipe. In the Tuesday, July 14th edition, they published a recipe by David Tanis for Lobster Pasta with Yellow Tomatoes and Basil. The recipe sounded delicious and intriguing. Besides the pasta you’ll need 1 pound of lobster meat, olive oil, shallots, garlic, yellow tomatoes and basil leaves.
This summer, lobsters in New Jersey have been selling for less than $10/lb. Last week a fishery had them as low as $6/lb. As I needed four 1-1/2-pound lobsters to yield one pound of lobster meat, I faced a conundrum, do I cook four lobsters (cost about a $24) or bit the bullet and purchase the meat already cooked and picked for $35.99/lb.?
As you can tell from reading my blog, I can usually find delicious and easy recipes at The New York Times and their app @nytcooking. Last weekend I found a recipe for Summer Shrimp Scampi with Tomatoes and Corn. The recipe serves four and takes 15 minutes to prepare in ONE skillet. As luck would have it, my local ShopRite has fresh jumbo (21/25 count) domestic, wild caught shrimp on sale for $11.99/lb. or with your Price Plus card, $9.99/lb.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.