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Brad- It's all about Fresh Herbs and the Correct amount of acid. The best herb that goes with lobster is Tarragon. If you were to make a Tarragon Vinaigrette and mix that with your pasta...it would be the bomb.
1 cup Champagne Vinager
2 1/2 cups Blended olive oil
2 bunches fresh tarragon (Chopped Fine)
2 each Shallot (minced)
salt to taste
black pepper to taste
*let this sit for an hour, this will be even better the next day
I just did a party last night use local lobster poached then chilled. I cut them in three chunks...half tails! Hearts of Romaine, Sliced Fuji Apples and pickled red onions with that vinaigrette...Try it!
TL-Matt
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