French Spaghetti With Lobster Recipes

Steps:

• Cook spaghetti in large boiler.
• Set aside.
• Cook the rock lobsters in a large pot of boiling pepper.
• Drain.
• Remove the meat from the tails in single piece.
• Scrape coral and the insides of heads with a teaspoon.
• Coarsely chop shells from the heads.
• Place shells in a bowl and set aside.
• Chop garlic cloves.
• Heat 4 tbsps.
• olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
• Drain and set aside on a plate.
• In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
• Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
• Strain the broth into a bowl.
• Heat 4 tbsps.
• olive oil in a casserole.
• Add chopped garlic, stir for 1 minute, add tomato paste.
• Stir and add 1 cup white wine.
• Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
• Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
• Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
• Sprinkle with chopped basil leaves and reheat.
• Serve very hot.

Steps:

• Preparing the lobster:
• Boil water in pot large enough to hold the lobsters.
• Drop lobsters in pot and boil for 3 minutes. When finished cooking, remove lobsters from pot.
• Twist off the two front claws where they join the body.
• Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise.
• Season lobster with Old Bay, thyme and crushed red pepper.
• Preparing the sauce:
• Heat olive oil in large pot. Saute onions over medium heat until translucent, approximately 4 minutes.
• Add garlic and saute another minute, add wine and sherry, salt and pepper.
• Add lobster. Bring to boil, cook for 4 minutes.
• Remove lobster meat from sauce and set aside, cook another 4 minutes.
• Add cream and bring to a boil for 7 minutes. Strain sauce and add liquid back to the pan. Add spinach and tomatoes and butter and bring to a boil.
• Add lobster to reheat.
• Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

Steps:

• Cook the spaghetti according to package directions; drain.
• In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.
• Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.
• To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.
• Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.