Lobster Arugula Sauce

Have I mentioned yet that Giada De Laurentiis is my hero? If I could, I would make just about every recipe she's created. At least the ones that don't call for olives. I'm not a huge fan of them.

So as I was watching Giada at Home last week, I saw her making an appetizer called Bruschetta with Shrimp, Tarragon and Arugula. I was intrigued by the idea and of course by the images of the resulting food. Now, my roommate and I don't really host many events, which means that we don't actually need to create many appetizers. All the same, I vowed that this limitation would not stop me from recreating this dish for myself. I'd just have to tweak it a bit.

First of all, since this recipe is already tomato based, I decided that instead of slathering it on pieces of toasted bread as an appetizer, I could toss it with some cooked pasta as a sauce.

Secondly, I have done some experimentation over the past year or so and I realize that I'm not a great fan of shrimp. I always expect to be blown away by it, but I'm typically left feeling let down. Sorry to all you shrimp lovers out there, but it has to be cut out of this recipe. The most decadent seafood in my opinion is lobster. I eat a lot of it at home in the Bahamas, but I'd never actually made it myself before. I guess there's no time like the present...

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