Five stars

At the start of the summer, on the overnight to Maine I perused at my Aunt Jan's cookbooks and fell for Gordon Ramsay Makes it Easy: 100 Sophisticated but Simple Recipes. Without trying, or because I have been in a doctoral program for several years, my television viewing habits are pretty regimented. But if I realize Gordon Ramsay's The F-Word is on, I'll make accommodations. Yes, I have found a few of his other shows, but The F-Word, the show that features him as a restaurateur of the same named establishment, features Gordon at his finest (as far as I am concerned), interacting with his staff and exploring the nuances of food and how people have fun enjoying their food. Though I ordered and received the cookbook from Amazon sometime mid summer, its been till now (in the cooler weather) that I've been motivated to try something new. That - plus the additional features that #1) lobster was on sale and #2)the last of the cherry tomatoes are around - made it the perfect evening to try his "Spaghetti with Lobster in Creamy Tomato Sauce".
I adulterated it, of course, to accommodate the digestive systems and taste palates of my parents who were feasting with me. I tried my hand at photographing this step by step, because Paula commented on it, but I as you can tell, I am not so great at getting every shot on the night I try out a new recipe - maybe better luck next time - b/c I will be making this again - yummy!

With the lobster meat of one lobster harvested and 1.5 lbs. of ripe cherry tomatoes from the garden cut in half, I prepped the rest of the ingredients; 2-3 scallions, 1/2 chile pepper (Gordon called for a whole one), 2 garlic cloves, 4 T butter (unsalted but I did not obey Gordon), 1 C white wine, salt (I didn't use since butter brought it), pepper and 1/2 C heavy cream (I used more than the 1/3 C he required) along with some broiled scallops (Gordon didn't ask for the scallops, but we decided to go with a few in our sauce).

The butter helps cook down the veggies till tender.
The wine helps cook them a bit further.

Meanwhile, the bright idea to cook up the fresh
lima beans was drawing controversy.

Mainly because this stove has two 'real' burners....

So the lima beans were put off to the grill so the pasta could be cooked.
I used fresh linguine - taking liberties from the spaghetti he used.

Finishing up the sauce with heavy cream and the seafood
and a handful of fresh basil from the kitchen herb garden!

Lima beans (or butter beans as the case may be)
done just the way I like 'em! (and until 6 years ago when
I lived in Greenville, NC I didn't even know I liked butter beans!)

I served it up family style - not the way Gordon suggests (he also suggests fresh Parmesan cheese on top and I didn't do it) - but then I had already taken some liberties.....I can only imagine what he might say......err, maybe not!