I love pasta. I adore them. But after reading a book called ‘Healthier Without Wheat’ by Stephen Wangen I decided not to eat the food that contains gluten as much as I can. In the book, I learned the difference between celiac disease, non-celiac gluten intolerance, and wheat allergies. I discovered that a lot of health problems are related to wheat and gluten reactions. And I also learned how you can be gluten intolerant even if you don’t have celiac disease, and why non-celiac gluten intolerance can be just as severe as or more severe than celiac disease. I was very sick at that time so I had no choice but to try to avoid them to see if it was the one of the trigger factors. Surprisingly, I got better and healthier gradually and the symptoms that I had started to disappear.
But I didn’t give up on eating on pasta. There are many gluten-free products in the supermarkets. I tried different kinds and found my favorite one. Whoever made this gluten-free pasta, I want to give them a BIG hug :)).
The most important thing to know about cooking gluten-free pasta is timing like any other dishes, of course. You will have to read the instruction on the package and calculate how much time you need and decide if you need to cook pasta first or other ingredients first. In this particular dish, the texture of pasta is important so I prepared other ingredients first and then cooked pasta later.
First, drop two lobster tails in boiling water in a pot and cover the lid. Simmer for about 8-10 minutes. Make sure you don’t overcook. You can cook more later so you rather want to undercook than overcook. Save the lobster water for later.
After cooking, shower them under the cold water. Bend the fin and take it out, cut in the center of belly part with scissors, and separate the body from the shell. I don’t know if this is the right way to take out the shell but I did it anyway. And chop them in bite size.
After the the lobster is done, cook pasta as directed.
Chop red onions, smash garlic, cut cherry tomatoes in half, and some fresh basil leaves from my herb garden. You can mince the garlic but I like to smash.
In a frying pan, heat up the oil, add chopped onion and stir until the onion gets translucent then add garlic. When I cook I always cook in low heat to minimize AGEs. AGEs, also called Advanced Glycation End Products, create all kinds of disease. I will explain it more later, but if you want to age gracefully, don’t cook food in high heat. Try to cook food using moist heat cooking method like steam, boil, and poach. If you have to use oil and stir-fry, cook it in as low heat as you can.
Add the cute cherry tomatoes.
Add pretty pasta.
Add those beautiful lobster meat. Mix well and add some lobster cooking water as needed. Turn off the heat. Season with salt and black pepper.
Garnish with baby basil leaves.
If you try this pasta once you will not miss any of gluten-filled pasta. This is a very delicious and healthy pasta for lunch, dinner, or party. I confess that it was so good that I ate the leftovers next morning. Oh well..I couldn’t help it!
Gluten-free Lobster Pasta (for 2-3 servings)
2 lobster tails
6 oz gluten-free elbow pasta
1 tablespoon olive oil
1/2 red onion, chopped
1 1/2 cups cherry tomatoes, halves
3 cloves garlic
about 10 baby basil leaves
pink salt, pepper
- Drop two lobster tails in boiling water in the pot and cover lid. Simmer for about 8-10 minutes. After cooking the lobster tails save the cooking water.
- Put the lobster tails under the cold water.
- Separate the lobster body from the shell and cut into bite-size.
- Cook pasta as directed on the package.
- Chop onion, smash garlic, and cut cherry tomatoes in half.
- heat olive oil over low heat in a 12 ” frying pan, add chopped onion first and stir it. When the onion become translucent add garlic.
- Add cherry tomatoes.
- Add lobster meats.
- Add cooked pasta and mix well. Add some lobster cooking water as needed.
- Season with salt and pepper.