Lobster and Bowties with Spinach and Bacon
Bowtie pasta in a creamy sauce with spinach, bacon, and cherry tomatoes.
Ingredients
- 2 one pound lobsters
- 4 slices bacon
- 12 ounces bowtie pasta
- 3 tbsp. kosher salt
- 2 tbsp. unsalted butter
- 1 cup onion, minced
- 1 tbsp. garlic, minced
- ¾ cup heavy cream
- ¾ cup chicken stock
- 2 tbsp. lemon juice
- ¼ tsp. each kosher salt and black pepper
- 1 cup Parmesan cheese, grated
- 3 cups baby spinach leaves
- 2 cups halved cherry tomatoes
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
- While the lobsters steam, cook the bacon. Heat a skillet on low heat and cook the bacon until brown and crispy. Drain, crumble, and set aside.
- Remove the lobster meat from the shells and chop it all in one- inch pieces. Set aside.
- Bring a large pot of water to boil for the pasta. Add the salt and the pasta and cook until al dente.
- In a large skillet, melt the butter. Cook the onion and garlic until they're soft, for about five minutes. Stir in the cream and chicken stock and simmer for six minutes, or until the cream thickens. Stir in the lobster, spinach, tomatoes, bacon, cheese, salt, pepper, and lemon juice.
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