July 7, 2013 Dinner – Sautéed Lobster with PPI Penne pasta and sugar snap peas and BLT

July 7, 2013 Dinner – Sautéed Lobster with PPI Penne pasta and sugar snap peas and BLT

                I spent most of the day working, so did not want to cook a big meal.  Also, we decided we needed to eat the PPI lobster.  Suzette fetched the lobster claws and the PPI penne and pesto salad with artichokes and green and black olive slices that Diane Souder had made for Willy’s party.  Since the lobster had only been boiled long enough to kill it and not cooked thoroughly, it still needed to be cooked and Suzette decided to sauté it with the PPI pasta salad.

While I picked the meat out of the lobster legs and claws Suzette went to the garden and harvested a handful sugar snap peas from our secondary grown and four new string beans and sautéed all of that in a skillet with Spanish olive and butter and then a bit of white wine and water to make a sauce and then added ¼ cup of heavy cream to make a cream sauce. 

This dish is the perfect example of how to use PPIs (previously prepared ingredients).  Thanks to Suzette, the Queen of PPIs, for making the perfect PPI dish.   Quick and simple and delicious.

 

We drank beers with the meal. 

Willy came home from exercising and made a beautiful BLT Sandwich.

Bon Appétit