In defiance of the hypocritical jackasses at Whole Foods, we prepared a wonderful lobster pasta this evening, using the claw and body meat of the seven pound live lobster we cooked on saturday night.
First we cooked a whole bunch of chopped garlic in olive oil at low heat, and tossed in cooked corn kernels, spinach, fresh tomato, and lobster meat.
Tossed in the pan with Al Dente Asian-style spinach egg noodles, along with some butter, lemon juice, and freshly chopped parsley.
Lobster Confetti Protest Pasta. plated.