Food & Dining

Recipe: Lobster Genovaise

This recipe comes from the Key Colony Inn restaurant on Key Colony Beach.


  • 2 8-ounce lobster tails, out of shell and cut in half, length-wise
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon fresh chopped garlic
  • 8 ounces heavy cream
  • 2 tablespoons unsalted butter
  • 6 artichoke hearts sliced in half
  • 1/8 cup chopped fresh basil
  • 1/4 cup Chardonnay
  • 1/4 cup fresh grated Romano cheese
  • 2 cooked and drained servings of angel hair pasta
  • Directions

    In a large saucepan, combine 1 tbsp butter, garlic and pine nuts. Sautee on medium heat for 2 minutes, add lobster and sautee for another 3 minutes. Add wine, artichokes, basil, and heavy cream. Reduce heat to low, sautéing for another 4 minutes, or until lobster is fully cooked. Add remaining butter, cheese, and toss with cooked pasta.