Wednesday, November 6, 2013
Another Lobster Recipe
After buying four lobsters on Friday from Uncle G's at only $4.99 a lb, I knew I wanted to do the most with them. So I steamed them all and pulled them apart into piles of meat and then just thought about it. On Saturday I made lobster won tons. On Sunday I made lobster & brie puffs as an appetizer. On Monday I made one lobster omelette and two lobster salad melts on bialys. On Tuesday, with one lobster tail and two claws and a few scraps left over I came up with this: Chicken breast stuffed with lobster, ham, swiss and roasted asparagus. I think Progresso's new Meal Starters are excellent and I can do so much with the basil parmesean cream sauce. So after I rolled up wthe pounded chicken breasts with all the ingredients, I took my husbands advice and tried using spaghetti instead of twine or toothpicks to hold the rolls together. I poked the hole through before putting the pasta through in order to make sure I didn't break the pasta, but damn... I didn't think it would work and it did! I fried the rolls first just to brown them a little and then put them in a frying pan with the sauce and added some frozen peas. Covered and simmered for about 25 minutes, the pasta melted after holding the rolls together and it was perfect. I boiled some pasta and put the rest of the sauce over that with more shredded swiss cheese and I had a lovely, elegant and rich meal for the two of us.