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LOBSTER & CAPELLINI WITH WHITE WINE, HERB & BUTTER SAUCE

Ingredients:

3 tbsp unsalted butter
6 garlic cloves, thinly sliced
2 thyme sprigs
1 cup dry white wine (I love Chardonnay or Pinot Grigio)
1⁄2 cup finely chopped Italian parsley + additional to garnish (optional)
1⁄4 teaspoon sea salt, or to taste
2 lobster tails (spiny or Maine lobster is delicious)
1⁄2 pound capellini pasta (gluten-free or whole-wheat is always a healthy option)
Finish off with a touch of nutmeg- helps circulation, which can help to stimulate blood flow
1⁄2 cup wild arugula
Dash of nutmeg
Chili flakes (optional)
Tabasco sauce (optional)

Directions:

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1) In a large stockpot, heat butter over low heat. Add the garlic and thyme sprigs and sauté just until fragrant.
2) Turn down the heat to medium-low and remove the lid. Pour the wine into the pot and reduce to create a thick sauce.
3) Cook the liquid until the wine reduces by one-third. Remove from the heat and stir in the parsley. Add the sea salt.
4) Meanwhile, cook the lobster tails in a medium stockpot filled with salted boiling water (add approximately 1 tablespoon of salt). After about 6 minutes or so, the lobster tails will turn pink and curl. Carefully remove from the boiling water and set aside to cool before handling.
5) Begin to cook the pasta as directed on the box in a large stockpot or pasta pot of boiling salted water. When the pasta is al dente, strain and rinse it with cold water.
6) Using clean scissors, cut the cooled lobster tails down their front-middle. Gently remove all the lobster from the tails and sear in the buttered wine sauce for about 5 minutes, on all sides. Remove the lobster tail from the pan. Slice into round medallions.
7) Toss the pasta gently in the sauce. Using tongs, divide the pasta between two individual dinner plates. Arrange the lobster medallions around each plate. Top with arugula to finish. Serve with a little additional fresh parsley, a dash of nutmeg, chili flakes, or even Tabasco, if desired.