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Well, I promised you affordable recipes and here I am breaking my word. But, you see, my son was on a business trip and able to snatch a few hours on the way home to stop and see us. It doesn't happen too often so I wanted to do something special. Anyway, I tore out to the store for T bone steaks, potatoes, and a salad and the first course treat. Extravagant but so what. This recipe serves three, I suppose you could make it four. I call it Lobster Gimigiano after the place I first tasted it but you could also call it Cozy Harbor since they have almost the same recipe on their packaging. Regardless of the name, you can use lobster you cook yourself or a frozen product that tastes as though you just cooked it. I recommend Cozy Harbor Frozen Lobster, in a 7 oz. container.

• Defrost and drain the lobster.
• Cut lobster into very small pieces. Set aside.
• Take three or four handfuls of pasta. I used the very thin, angel hair which works well, broken into pieces so you don't need to do any fancy winding up to eat it.
• Drop into boiling water that has a few drops of vegetable oil and boil for about five minutes until soft.
• Drain and toss with a tiny bit more oil.

• saute a finely diced carrot and 1/4 cup finely diced skinned tomato, in 3 tablespoons olive oil with a knob of butter added.
• Remove carrot and add 1/4 cup white wine, simmering for about five minutes.
• Then add a crushed garlic clove and 1/4 cup chopped parsley. Cook lightly until the parsley is wilted.
• Add lobster and 1/4 cup fresh chopped basil and 2 teaspoons of fresh thyme, leaves only, no stems.
• Stir until it is heated through. add the pasta, add a teaspoon of grated Parmesan cheese, mix, and keep warm until ready to eat.
• Serve on small plates with a few black olives with your choice of wine-a great start to any meal.

If I had had time I would have made my French Mocha layer cake, Ladies Home Journal, which you will see on the website link below) but I didn't, so we had strawberry ice cream with fresh strawberries on top. It was a wonderful visit. We hated to see him drive off, the woods swallowing him up after a few seconds. But it's all a nice memory today. Happily, we still have the woods and you have this lovely little recipe to use for a special occasion, from me to all of you.