Orzo & Maine Lobster with Herbs and Chunky Vegetables

INGREDIENTS:

1 Tablespoon olive oil

1 cup fresh corn, approximately 4 cobs

1 medium zucchini, diced

2 shallots, minced

4 cloves of garlic, minced

2 large tomatoes, peeled, seeded, and diced

1 bunch fresh thyme – half cleaned and roughly chopped, half cleaned and reserved for garnish

1 pound cooked and cooled orzo pasta

½ pound Maine Lobster meat

¼ cup Chardonnay

1 pinch salt and pepper

¼ stick unsalted butter, cut into small pieces

¼ cup heavy cream

1 bunch flat Italian parsley, chopped

1 chunk Parmesan cheese for shaving

DIRECTIONS:

Warm the olive oil in a nonstick pan over medium-high heat and add the corn.  As it starts to cook, you will smell this amazing fresh corn smell and the kernels will weep a little bit of liquid.  When the corn turns yellow, add the zucchini, the shallots, the garlic, and some salt and pepper.  As this mixture cooks down and starts to smell great, add the tomato, thyme, pasta, and Maine Lobster.  These last ingredients need to get warmed through.

Pour the chardonnay around the outside of the pan to moisten the mix and marry the flavors together.  Add salt and pepper and scatter the butter around the pan.  As the butter melts, add the cream and toss the whole mixture together gently. 

Let the mixture simmer and the cream reduce a little.  Sprinkle the chopped parsley over the pan; squeeze the lemon, toss and season once more.  Plate into four even servings.  Shave some Parmesan over the top with a vegetable peeler.  Garnish with long, beautiful stems of parsley.

NUTRITIONAL:

Nutritional facts per serving:

calories                455.9

carbohydrate         75.2  g

cholesterol                42  mg

fat                           8.5  g

protein                   20.6  g

sodium                   254  mg

dietary fiber             4.0  g

calcium                     79  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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