Sunday dinners don’t need to be feast…but they do need to be a feast for the eyes!
Today was a PERFECT fall day!
I wanted to enjoy every minute of it. We woke up later than usual so I made the family a big brunch and had no plans on cooking up a big Sunday dinner. I typically make a a large Sunday supper from scratch. So I pulled out a pound of frozen Luke’s Lobster and a box of fresh Terra Cotta Pasta Co.’s hand crafted Egg Fettucine on my soapstone counter and headed out for a bike ride with Justus to our community dock.
As we headed down I felt inspired to throw a simple but flavorful Indian spin on our pasta dinner when we got back. I knew we would be starving. I was not in the mood to pull out my entire pantry…just a few ingredients.
Living in Maine, we are spoiled to be able to get a hold of the world’s freshest lobster caught by our local fisherman.
I pulled out some Maine-made ingredients to enjoy our Sunday lobster dinner! (And, chilled some Reisling, of course!)
SKORDO’s Hot Madras Curry powder
Casco Bay Creamery Co. unsalted butter
Stonewall Kitchen’s Organic Olive Oil
Oakhurst Dairy heavy cream
Farm-Fresh Asparagus & Shallots
This Curried Cream Lobster Pasta dish was too easy to throw together. If you feel inspired be sure to check out www.lukeslobster.com and order the Lobster Pasta kit and put your own spin it.
The kit showed up within 48 hours, frozen, and with a fun recipe to make Luke’s Lobster’s amazing lobster rolls too!
Luke’s Lobster – all claw and knuckle and some of the best I’ve ever had in Maine. Sustainably sourced, traceable and the most important – delicious. Terra Cotta Pasta Co. – handcrafted fresh pasta, super flavorful and cooked to a perfect al dente.
I challenged myself to keep the core ingredients local Casco Bay Creamery – slow churned Oakhurst – gives back a percentage of every sale Skordo – an award-winning spice company on a mission to empower the homecook.
Egg Fettuccine cooked to perfection. Nice bite to it, lightly salted, loved the eggy taste.
Something about the combination of asparagus, Madras curry powder, a dash of olive oil at 400 for 20 minutes. I could eat this for lunch and dinner.
Mise en place for my Madras Curried Cream Lobster Pasta.
Browning up the shallots in unsalted butter.
Sautee up the lobster for a minute in the curried browned shallots.
A bit of heavy cream – because its the right thing to do!
Toss in the al dente pasta.
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The great folks Luke’s Lobster did send me their Lobster Pasta Kit and asked me to have fun with it. So yes folks – this Luke’s Lobster Pasta kit totally saved me tonight. I so wanted take in every possible minute of this beautiful fall day with the family – day light savings is coming soon – too soon. 