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 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.? American Express credit cards has a special #ShopSmall offer: “When you #ShopSmall and spend $10 using your eligible Amex® Card, you can get $5 back, up to 10 times.” You have to register your card(s) by August 23, 2020 and spend by September 20, 2020. This summer, my family and I have been doing all of our fresh fish purchasing at Atlantic Offshore Fishery in Point Pleasant, NJ. They are a participant in #ShopSmall and, therefore, I was able to receive a $5 credit on my AMEX card for supporting a small business. (Consult the AMEX map with your location for participants who’s ad displays the Shop Small logo). The extra cost was worth the convenience having someone else do the work. There is very little sauce made with these ingredients, which worked well to let the lobster and sweetness of the tomatoes shine through. The sauce has a base of finely diced shallots and garlic cooked in olive oil to which chopped or halved yellow cherry tomatoes are added. A bit of red pepper flakes is also added to just add a little spiciness. The pasta is tossed with the tomatoes and seasoned with salt and pepper. The chopped basil was added and mixed through before serving. Oh my gosh, this pasta recipe was scrumptious! My husband said this was a meal that people would go out to a restaurant for, but luckily, he’s got a wife that loves to cook. The pasta was light and tasty after a hot and humid day. The tomatoes released enough juices just to coat the pasta and not overwhelm it. I did have a small container of pasta left that I was going to send to son-in-law, however, my daughter and granddaughter finished it before it even made it out of my house. If you want to splurge or celebrate an event, this recipe is the one to make! Thank @david_tanis! By the way, support your local small businesses, especially restaurants. If the restaurants are lucky to offer outside dining, they need all the support they can get in order to survive during these stressful times. They have adjusted staff, menus and venues in order keep their kitchens operational and employees working. Be considerate, wear a mask and be grateful to the people preparing your food and those serving you so you can enjoy eating out. Lobster Pasta With Yellow Tomatoes and Basil DAVID TANIS The New York Times, “Here to Help,” column July 14, 2020 YIELD: 4 to 6 servings TIME: 1 hour INGREDIENTS 4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat 1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini 4 tablespoons olive oil 2 large shallots, finely diced 4 garlic cloves, minced ½ teaspoon red pepper flakes 2 cups chopped yellow tomato or halved yellow cherry tomatoes Salt and pepper 2 handfuls basil leaves, torn or roughly chopped PREPARATION
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