this is the first recipe I entered into a contest 25 years ago.
the contest was a tapas recipe contest run by a local hotel in new brunswick.nj,
12 ounces angel hair pasta
8 ounces escargot
1 stick butter
3 cloves garlic mashed
4 rock lobster tails
1/4 cup extra virgin olive oil
juice zest of 1 lemon,1 lime, 1 orange
1 teaspoon hot pepper flakes
1 teaspoon kosher salt
2 tablespoons minced fresh dill
cook pasta in large pot boiling salted water 6 minutes. drain and place on 4 plates. in medium sauce pan cook escargot in butter and garlic 5 minutes over medium heat. using slotted spoon remove escargot and spoon over pasta. add olive oil,citrus juice zest, hot pepper flakes and salt to sauce pan.add lobster tails and simmer 5 minutes. remove lobster meat from tails and cut into bite size pieces.. add to pasta. pour sauce in pan over pasta and garnish with dill
" if it can't be cured by butter or whiskey it can't be cured"!