Off to the trusty Cooking Light archives I went and found this gem: Creamy Lobster Pappardelle
Man oh man was this a good one. Simple enough for a Wednesday, but tasty enough for a special occasion. You're going to want to try this one!
I made a few substitutions:
-While the Krog had lobster, they didn't have pappardelle. I used the "fresh" buttoni linguini instead.
-I cooked for 2 so only used half the recipe for the sauce, but cooked 2 tails.
-I didn't really want to start off 2013 with a pint of heavy cream in the fridge for a recipe that only called for a teeny bit, so I subbed in our regular light half & half used in morning coffee. This probably made the sauce a little thinner but I didn't care, it included LOBSTER.
-I served with a green salad topped with grapefruit & feta.
-Next time I plan on adding in some spinach with the pasta. Another one of those "man this is tastier than it used to be" ingredients for me that I think would really complement the dish while adding some more nutrients.