November 7, 2013 Chard tossed spaghetti with lobster and a sweet potato

November 7, 2013 Chard tossed spaghetti with lobster and a sweet potato

This was a quick dinner.  During the day I thawed two 4 oz. lobster tails (Albertsons $4.99 each) and chilled a bottle of 1900 Hommage À Jeanne 2000 F.E. Trimbach Pinot Gris ($37.50)

For dinner we chopped up some onion and garlic and sautéed it in a skillet and then added the lobster tails and cooked them until the lobster was fully cooked.  I then removed the lobster and added a handful of spaghetti the handful of chopped chard and cooked that until it softened and heated through.  Then I added back the lobster to re-heat and we were ready to serve.

 I had baked three potatoes and two sweet potatoes during the day, so we plated up the pasta and lobster mixture and poured glasses of the Trimbach Pinot Gris.

The lobster, spaghetti and sweet potato combination was really delicious but the wine was not as delicate as I had remembered it when I first drank it a year ago.  In fact it had darkened and seemed to turn to sherry, so it was too sweet and a bit harsh.  What a shame, but a good lesson to not save the good ones too long.  Unfortunately, we have four more bottles in the basement that need to be drunk soon.

Bon Appétit