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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the asparagus and cut it into 2-inch pieces. Blanch in boiling water for 2-3 minutes until bright green, then transfer to an ice bath to stop cooking.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add mafaldini pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
Make the Sherry Cream Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the sherry wine and simmer for 3-4 minutes until reduced by half. Stir in the heavy cream and cook until thickened, about 5-7 minutes. Season with salt and black pepper.
- 4
Combine Ingredients
Add the cooked lobster meat and blanched asparagus to the sherry cream sauce. Stir to coat evenly and heat through.
- 5
Toss with Pasta
Add the cooked mafaldini pasta to the skillet, tossing gently to combine all ingredients. Adjust seasoning if necessary.
- 6
Serve
Garnish with chopped fresh parsley and serve immediately.
