So I made the G.F. Lobster Alfredo.......

       That's right, Lobster Alfredo.  No canned lobster or jarred Alfredo sauce for this guy.  The dish sounds so luxurious but it is actually very simple to make, plus you will look like a rock star in the kitchen for your next date night.  (Chef Coat and hat optional)

       Now some people might shy away from lobster mainly for two reasons.  The first could be that you have a fear of killing the poor lobster.  As long as your pot is at a rolling boil they will die very fast and their delicious taste will soon have you forgetting about the screams that came from the pot (the noise is water escaping from the shell).  If you are concerned about the lobster boiling to death you can always split its head with a chef knife (killing it instantly) before you give it that hot bath.  The second reason people are scared of lobster is due to lack of knowledge about cooking the lobster and fear of screwing up an expensive piece of seafood.  Jay Eatz intends to shed some light on the second fear.

       Cooking lobster is very simple and there is no need to worry.  For this meal I chose to boil the lobster.  This is probably the simplest way to cook a lobster and any kitchen should have the proper equipment to accomplish the task.  Grab a pot big enough to fit the lobster in when filled with water.  Fill the pot with enough water to cover the lobster, add a generous amount of salt (I mean add a lot of salt to the water or for best results for those that live by the sea use ocean water) and bring to a boil.  Cooking time will vary by the size and number of lobsters you are cooking at one time.  A good rule of thumb is 7 to 10 minutes for the first pound and 2 to 3 additional minutes per additional pound.  I only did one lobster which was a little over a pound which boiled for about 11 minutes.  Place the lobster into the water head first, cover and wait the proper time according to the weight of your lobster.

       Now here is where one might screw up the lobster.  When you remove it from the water it will continue to cook, so if you are serving it whole, the lobster should be the last thing you cook and should head right to the dinner table.  Since I was adding the lobster to a pasta dish I cooled it in an ice bath (a big bowl full of ice cubes).  When it was cool enough to handle I separated the meat from the shell.  First I removed the claws from the torso and then pulled the tail and discarded the torso.  A good tip if garbage day is a week away is to place the torso and empty shells into a bag and place into the freezer until garbage day rolls around.  You can buy fancy lobster crackers but Jay Eatz heads to the tool box and uses a clean pair of vice grips, works every time.  Then slice up your lobster meat into bite size pieces.  (Presentation tip: If you are making multiple lobsters attempt to extract the claws whole and use as a garnish for your dish, looks super cool and elevates the plate to the next level)

       Now for the Alfredo I once again turned to my bible for Italian cooking My Grandmother Used to Make These by Teresa Frabrizio.  Flipped to page 36, Alfredo Sauce.  Here is what you will need:

• 4 Tbsp butter
• 2 Tbsp flour
• 2 cups whipping cream
• 3/4 cup Romano or parmigiano cheese
• dash of nutmeg (optional, I did)
• dash of pepper (optional, I did)

       Now for how to make it, very simple.  Melt butter in a large frying pan, then slowly add the flour.  Add the cream stirring constantly.  Do not boil.  Stir until thickened.  Remove from heat and add cheese.  Season with nutmeg and pepper.  Teresa also recommends for a little something extra add 3/4 cups of white wine to the mix.  Jay Eatz was making peach Bellini's and only had sparkling wine thus opted out of the little something extra.

       Make your linguine how you like it (I boiled mine for about 10 minutes, just a hair past al dente) and drop you pasta about the same time as you are making your Alfredo sauce.  Drain the pasta and stir in the Alfredo sauce and lobster meat.