Angel Hair Pasta With Lobster

• 2 lobster tails (8 to 10 ounces each)
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1/2 cup white wine or chicken broth
• 2 tablespoons tomato puree
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces uncooked angel hair pasta
• 1 cup fresh arugula or baby spinach, coarsely chopped
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon zest
• Shredded Romano or Parmesan cheese, optional

1. Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
2. In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
3. Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.

lobster, garlic, olive oil, white wine, tomato puree, salt, pepper, angel hair pasta, fresh arugula, lemon juice, lemon zest, romano

Taken from www.tasteofhome.com/recipes/angel-hair-pasta-with-lobster/ (may not work)