CQ’s Lobster Pasta | Recipies from Hilton Head, SC Restaurants | Hilton Head Restaurants | Hilton He
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Cooking tools:
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- Saute pan
- Fine-mesh sieve
- Stove
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- Chef's knife
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- Measuring cup
- Wooden spoon
- Spoon
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Ingredients
- 3 cups Raditore Pasta, cooked al dente
- 2 cups fresh Spinach, cleaned & no stems
- 12 oz Maine Lobster Claw Meat, cooked
- 1 cup Grape Tomatoes, halved
- 1/4 cup shredded Reggiano Parmesan
- 3 cups Boursin Soubise
- 2 lb White Sweet Onions, thinly sliced
- 2 oz Butter
- 2 oz Olive Oil
- 1 pinch Kosher Salt
- 1 qt Heavy Cream
- 5 oz Boursin Cheese
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