So, Valentine’s Day is next week.  Why fight the crowds to dine at a restaurant with inflated prices and limited menus?  Wouldn’t it be more meaningful if you cooked for your sweetheart instead?  I’m going to give you an easy, great tasting alternative to going out for the dreaded V-day.

How does stuffed lobster and pasta with pancetta and smoked gouda sound?  Yes it does.  It’s easier than it sounds, and I’m going to show you how to do it.  (This is for a party of 2, but you can easily scale it for 1 … or 3 … I’m not going to judge).

For the Lobster:

You will need:

• 2 lobsters (about 1 ½ pounds each will do)
• Hand full of aromatic herbs such as parsley, rosemary, and thyme
• 4 tablespoons of unsalted butter
• ½ onion, diced
• 1 teaspoon of lemon zest
• 1 cup of crushed Ritz crackers
• Extra virgin olive oil

Instructions:

1. Preheat the oven to 450.
2. Let the live lobsters hangout in the freezer for about 20 minutes.
3. Fill a pot large enough to hold both lobster half way with ice water.
4. Place 1 layer of empty soup cans, balled up foil, or glass shot glasses in the bottom of a wide pot and fill with 1-inch of water.
5. Bring to a boil over high heat. Spread herbs across makeshift platform, then quickly place lobsters on top. Cover and steam (not boil) for 2 to 3 minutes.
6. Remove the lobsters and place them in the ice bath (to halt cooking).
7. Using a chef’s knife, cut the lobster straight down the center – from head to tail.
8. Scrape the “stuff” from the head and body and discard.
9. Remove the meat from the tail and reserve.
10. Remove the legs and claws.
11. Using a rolling pin, roll over the legs to extract the meat (think toothpaste tube).
12. Roughly chop the leg and tail meat.
13. Roast the claws for about 4 minutes at 450.
14. Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest. Once onions are translucent add the leg and tail meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.
15. Spoon the filling into the open body cavities. Brush the stuffing with olive oil and place upright on the pan along with the claws.
16. Roast 12 minutes or until the stuffing browns and the meat becomes opaque.
17. Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.

Lobster for two.

For the Pasta:

You will need:

• 6 cups of chicken stock
• 2 teaspoons of salt
• ½ pound of pasta (macaroni, rigatoni, ziti)
• 1 ½ tablespoons of unsalted butter
• 1 tablespoon flour
• 1 ½ cups of heavy cream
• 4 ounces of smoked gouda, grated
• 3 ounces of pancetta, chopped
• 1 tablespoon Parmesan cheese

Instructions:

1. Preheat the oven to 360.
2. Bring the stock and 1/2 tablespoon of salt to a boil. Add the pasta and cook, stirring occasionally, until tender (about 8 minutes). Drain and reserve.
3. Render pancetta for about 6 to 8 minutes and reserve.
4. Melt 1 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly with a whisk, for 2 minutes. Slowly add the cream while whisking.
5. Add the remaining salt and continue whisking until the sauce is smooth and thick (about 8 minutes).
6. Remove the white sauce from the heat and add the cheese gouda and the pancetta. Continue stirring until the cheese melts.
7. Lightly grease a small casserole dish with the remaining butter.
8. Pour the cheese sauce and pasta into dish.
9. Sprinkle the parmesan cheese on top and bake for 30 minutes.

Better than the blue box!

There you have it.  An elegant dinner that won’t break the bank but looks and tastes like it did.