Lobster Rotini with Champagne Buerre Blanc Sauce

Ingredients

• 4 lobster tails
• 1 box rotini pasta
• 2 TBSP butter
• 1 1/2 tsp olive oil
• 3 shallots, diced
• 3 cups white mushrooms, chopped
• 4 cups frozen spinach, thawed
• 5 garlic cloves, minced
• 12 oz cream cheese, softened
• 1/2 cup yogurt, plain
• 1 pgk Parmesan cheese, shredded

Sauce

• 3 cups dry white wine
• 1/3 cup champagne vinegar
• 1 cup butter
• Salt, to taste

Directions

1. Cook pasta per package instructions
2. Steam lobster tails 7-8 mins in a double boiler with steamer baskets, lid on
3. In a small saucepan, add wine and vinegar, over med-high heat bring to boil
4. Turn heat to med and let boil for 5 mins
5. Turn heat to low and simmer for 15 mins
6. Remove lobster from basket and let cool
7. In a large skillet over med-high heat; melt butter with olive oil
8. Add shallots, cook 3 mins until soft
9. Add mushrooms, cook 3-4 mins until soft
10. Add garlic, cook 1 min
11. Add spinach, cook 4-6 mins until cooked
12. Remove from heat
13. In a large bowl, mix cream cheese and yogurt together
14. Add spinach mix, stir until fully combined
15. Remove lobster meat from shell and add to large bowl with cream cheese and spinach mix, stir
16. Add noodles, stir
17. In the small saucepan, add butter one tablespoon at a time, whisking until melted and throughly incorporated before adding the next one
18. Pour sauce over the noodles, mix well
19. Add Parmesan cheese, mix well
20. Taste and add salt as needed
21. Serve with bread

Yum

Notes:

If you look closely at the picture, you’ll notice I used two different types of noodles. We had two people added to the dinner table at the last minute and I was down to one box of Rotini pasta, so I added some fettuccine noodles too.