February lends itself to an image of glamour with the numerous movie award ceremonies. It is so much fun to host an award watch dinner party; however, this can be challenging for the host or hostess to create an entrée that doesn’t overwhelm the chef du cuisine so that he or she can still enjoy the fête. Try my Nouvelle Lobster Supreme. Early in the day, cook Pappardelle pasta, al dente. Finish it with a toss of olive oil and refrigerate it. Wash a cup of fresh spinach and reserve for later. Midday, boil lobster tails, one per person, and then cut those into medallions. Finish the lobster medallions with a light drizzle of garlic butter and refrigerate. This gives the host or hostess plenty of time to fluff the hospitality amenities and fluff themselves for a delightful evening. Just prior to the guests’ dining time, heat the pasta and toss in the fresh spinach to lightly cook it with the pasta. In a sauté pan, heat the lobster medallions. Then, cook the fresh Alfredo sauce. It is so easy.  In a skillet, melt a half stick of butter and sprinkle on an equal portion of flour to heat and mix well. This creates a roux. Slowly, add heated whole milk to mix with the roux, little by little. Stir and mash the roux so that no lumps form, until the mixture becomes slightly thick. Adjust the seasoning – but not too much salt because the cheese will add an additional impact, too. Just prior to serving, gently sprinkle on fresh shredded Parmesan cheese. Continue heating the sauce on low heat and mix well. Ladle the Alfredo sauce onto the Pappardelle pasta and top that with the heated lobster medallions. A light sprinkle of fresh herbs for a garnish adds the finishing touch. It’s a winner for a winning night! © Kelly McBride Loft