INGREDIENTS: (4 approx. 8 oz.)
2 cup diced canned tomatoes
1 cup chopped sun-dried tomatoes
1 cup red wine
2 Tablespoons fresh minced garlic
1 Tablespoon chopped basil
3 Tablespoons olive oil
2 each 1½ pound
20 jumbo pasta shells
½ cup panko crumbs (seasoned to taste w/fresh herbs )
1 Tablespoon olive oil
½ pound goat cheese
1 Tablespoon lemon zest
1 teaspoon fresh lemon thyme
To taste fresh lemon juice
Combine first six ingredients and simmer.
Cook Maine Lobster and pasta shells in boiling water for 10 minutes. Remove Maine Lobster and continue cooking pasta to al dente. Cool and pick out Maine Lobster; coarsely dice meat.
Lightly brown the panko and herbs in olive oil.
Combine diced Maine Lobster with goat cheese, zest, thyme, panko, and lemon juice. Toss al dente pasta in a small amount of olive oil to prevent sticking. Stuff shells with Maine Lobster cheese mixture.
Heat the pasta shells in microwave (or covered in oven). Ladle approximately ½ cup of sauce on plate. Lay five stuffed shells around the sauce.
Garnish with lemon, thyme, and lemon zest. We recommend a serving of roasted garden vegetables to compliment this dish.