Treat yourself with lobster for a special occasion but you can substitute shrimp or chicken and serve it any day of the week.
4 ounces penne pasta (prefer Barilla Plus) 1/2 pound pea pods 1 red pepper, sliced 1 yellow pepper, sliced 8 ounces fresh mushrooms, sliced
Vegetable marinade 1/4 cup olive oil 2 tablespoons balsamic vinegar 2 tablespoons honey 2 teaspoons dried basil 1 teaspoon seasoned salt 1/2 teaspoon paprika 1/4 teaspoon ground red pepper
Lobster with butter sauce 1 pound lobster or shrimp 3 tablespoons butter or margarine, melted 1/2 teaspoon seasoned salt 1/4 teaspoon paprika 1/4 teaspoon white pepper 1/2 cup shredded Parmesan cheese, optional
Cook pasta in boiling salted water until al dente. Drain and set aside. In a large zip lock bag, combine pea pods, peppers, and mushrooms.
In a small jar combine olive oil, balsamic vinegar, honey, basil, and 1 teaspoon seasoned salt, 1/2 teaspoon paprika, and ground red pepper. Mix well. Pour into bag with vegetables. Close bag and toss gently. Refrigerate until ready to grill.
Remove shells from lobster or shrimp. Place in medium bowl. Combine butter, 1/2 teaspoon seasoned salt, 1/4 teaspoon paprika, and white pepper. Stir to mix. Pour over lobster.
Heat grill to medium hot. Place grill pan on grill. Spray with cooking spray. Remove vegetables from marinade and place in grill pan. Place lobster on grill or in grill pan with vegetables. Cover grill and cook until vegetables are tender and lobster is brown and thoroughly cooked. Stir occasionally while grilling. Add pasta to the vegetables and continue cooking just until pasta is hot.
Sprinkle shredded cheese on individual servings if desired.
Nutritional Information per serving:
Calories: 400 Fat, gm.: 17 Protein, gm. 29 Carbs, gm. 34 Cholesterol, mg.: 130 Fiber, gm. 4.3
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