LAZY LOBSTER
A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.
Provided by David Tanis
Categories seafood, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put a large pot of water on to boil. Salt heavily: 1/4 cup per gallon. When water reaches a rolling boil, add lobsters headfirst, put on the lid and bring back to a boil. Continue boiling with lid slightly ajar, 8 minutes for a 1 1/2 pounder or 10 minutes for a 2 pounder. The lobster will not be fully cooked: It will cook further upon reheating.
- Remove lobsters from pot with tongs, and let cool in the kitchen sink. When lobsters are cool enough to handle, remove tails and claws (with knuckles attached) with a twisting motion. (Reserve bodies for another purpose or freeze for future use.)
- Using lobster crackers or mallet and kitchen shears, crack shells and remove meat from tail, knuckles and claws. For presentation, try to keep claw meat intact. Use a paring knife drawn down the middle of the tail meat to remove intestinal vein; rinse meat briefly if necessary. If you wish, wrap and refrigerate for up to 24 hours, or proceed immediately with rest of recipe.
- To finish, put half the butter in a skillet over medium heat. Add room-temperature lobster meat and bring to a low simmer. Turn heat to low, put on lid and cook for 5 minutes. Add remaining butter, turn off heat and cover for 5 more minutes.
- To serve, divide lobster meat into two warmed shallow soup bowls. Spoon butter evenly over each serving. Sprinkle with parsley, chives, dill, tarragon and chervil. Serve with lemon wedges, and dust with black pepper.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 132 grams, SaturatedFat 23 grams, Sodium 3365 milligrams, Sugar 0 grams, TransFat 1 gram
LOBSTER PASTA
I had a whole steamed lobster left over from Valentine's Day, so I used it in this quick, easy microwave recipe.
Provided by chia2160
Categories Lobster
Time 14m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring water to a boil.
- Add spaghetti and cook 9 minutes, until al dente.
- Separate the lobster tail and cut in half lengthwise, then into slices crosswise.
- Crack the claws and take out the meat.
- Add butter, garlic, and olive oil to a large microwave safe bowl and cook for 2 minutes until garlic softens.
- Add scallions, spices, and lobster and microwave an additional 1 1/2- 2 minutes until heated through.
- Drain spaghetti and add to bowl, toss and serve.
Nutrition Facts : Calories 910.6, Fat 35.6, SaturatedFat 10.9, Cholesterol 390.9, Sodium 1315.6, Carbohydrate 88.8, Fiber 0.7, Sugar 0.6, Protein 64.4
CREAMY LOBSTER LINGUINE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
- Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.
SPICY LOBSTER PASTA
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
- Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
- Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
- Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.
LOBSTER PASTA
Steps:
- Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
- As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
- When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
- Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
- Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
- Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 59.4 g, Cholesterol 239.7 mg, Fat 49.1 g, Fiber 5.7 g, Protein 47.8 g, SaturatedFat 23.3 g, Sodium 3425.6 mg, Sugar 8.2 g
AMAZING SEAFOOD PASTA WITH LOBSTER
Better than any seafood pasta I've had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.
Provided by GreekMuse
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
- Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
- Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
- Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
- Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.
Nutrition Facts : Calories 1116.4 calories, Carbohydrate 90.5 g, Cholesterol 433.5 mg, Fat 57.3 g, Fiber 5.1 g, Protein 58.2 g, SaturatedFat 33.8 g, Sodium 735.4 mg, Sugar 4.3 g
SPICY LOBSTER PASTA
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.
Provided by David Tanis
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
- With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
- Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
- Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams
LAZY LOBSTER PASTA
Make and share this Lazy Lobster Pasta recipe from Food.com.
Provided by Aroostook
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large sauté pan or saucepan melt butter.
- Add Onions and garlic.
- Cook on low heat for 2 minutes.
- Add mushrooms and cook 3 minutes.
- Stir in flour and cook 1 minute.
- Add Sherry and clam juice.
- Cook until mixture is thick.
- Add light cream, lobster, and the rest of the ingredients.
- Simmer for 10 minutes.
- Serve over your favorite pasta with your favorite garlic bread!
Nutrition Facts : Calories 342.6, Fat 24.1, SaturatedFat 14.7, Cholesterol 214.5, Sodium 900.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 22.1
GARLICKY SHRIMP & LOBSTER PASTA
Came up with this one a few summers ago when I wanted to impress a newly acquired "beau". He loved it, I hated him ....I dumped him but kept the recipe. Creamy & cheesy, this one isn't low in calories but it is pretty quick. Basically an Alfredo recipe but really garlic-ed up. I've also made this w/crayfish once & it was just as good.
Provided by bellisima
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet slowly melt the butter over medium-high heat.
- While it's melting add the olive oil (this should keep it from burning).
- Butter/oil should be bubbly but not browned.
- Brown the garlic in the butter/olive oil, tossing to keep color even.
- Be careful not to burn.
- Lower heat slightly and add the heavy cream& nutmeg.
- Stir, scraping bottom of the pan.
- Simmer for 3 minutes, stirring OFTEN.
- Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
- Before adding more cheese, make sure the last bit has melted into the cream mixture.
- Add the shrimp& lobster.
- This should cook fairly quickly.
- Salt& pepper to taste& toss w/cooked pasta& chopped basil.
- Excellent in the summer served with May Wine or any slightly sweet white wine.
- Also great with Peach Iced tea.
LOBSTER PASTA SALAD
Make and share this Lobster Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lobster
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta per package directions for al dente.
- Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
- To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
- Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
- Pour the dressing over the mixture; toss gently but thoroughly to mix.
- Cover and refrigerate at least 2 hours and up to 8 hours.
- If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
- Serve chilled.
Nutrition Facts : Calories 345.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 11.5, Sodium 339.1, Carbohydrate 45.3, Fiber 2.3, Sugar 4.3, Protein 6.9
More about "lazy lobster pasta recipes"
7 BEST LOBSTER PASTAS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Campofilone Pasta with Lobster and Tomato. Lobster combined with fresh basil and tomato makes an excellent summer pasta.
- Farfalle with Lobster, Favas and Peas. Chef Michael Tusk amps up the pasta sauce flavor by sautéing lobster heads in raw olive oil.
- Shrimp-and-Lobster Ravioli. Wonton wrappers make easy work of this seafood-filled pasta.
- Macaroni and Cheese. How do you upgrade the classic comfort food? With warm, buttery lobster.
- Lobster with Fideos. This take on the traditional Spanish seafood dish is made with fine vermicelli-like pasta.
- Lobster Capellini with Leek Tarragon Cream Sauce. Try this rich, creamy pasta with an earthy Chardonnay.
- Lobster Pappardelle with Chive Butter. What's the secret to this incredible pasta? The tiny red eggs from female lobsters are combined with the lobster meat and a buttery sauce.
LOBSTER PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (46)Author Amiel StanekServings 4Estimated Reading Time 7 mins
- Fill a large pot with a tight-fitting lid with 2" of cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.
- Break down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces; transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person); add knuckle and claw meat to bowl with tail meat and chill until ready to serve.
- With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.
- Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids. (If cream isn’t reduced to about 2 cups, don’t sweat it—you can always reduce it a bit more before adding the pasta.)
10 BEST PASTA WITH LOBSTER MEAT RECIPES | YUMMLY
From yummly.com
BUTTERY TOMATO LOBSTER PASTA – CHATELAINE
From chatelaine.com
BEST ITALIAN LOBSTER PASTA RECIPE - AMALFI COAST INSPIRED
From thetasteedit.com
10 BEST RED LOBSTER PASTA RECIPES | YUMMLY
From yummly.com
LOBSTER PASTA WITH CHILI AND GARLIC - SPRINKLES AND …
From sprinklesandsprouts.com
CREAMY LEMON PASTA WITH LOBSTER (THE BEST DATE-NIGHT …
From spicesinmydna.com
LAZY MAN’S LOBSTER RECIPE… – JULZIE STYLE
From julziestyle.com
GARLIC BUTTER LOBSTER WITH TAGLIATELLE PASTA - ZARS KITCHEN
From zarskitchen.com
PASTA WITH LOBSTER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE LOBSTER PASTA YOU CAN MAKE WITHOUT BREAKING THE BANK
From bonappetit.com
SIMPLE AND LUXURIOUS LOBSTER PASTA - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
CREAMY LOBSTER PASTA » SEA SALT SAVORINGS
From seasaltsavorings.com
LAZY LOBSTER PASTA RECIPE - WEBETUTORIAL
From webetutorial.com
LAZY MAN'S LOBSTER • SATURDAYS WITH FRANK
From saturdayswithfrank.com
CREAMY LOBSTER PASTA - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
THE LAZY LOBSTER, LABRADOR TRAVELLER REVIEWS - TRIPADVISOR
From tripadvisor.ca
CREAMY LOBSTER PASTA WITH BACON | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
LAZY LOBSTER CASSEROLE WITH BUTTERY RITZ TOPPING - BAKED BREE
From bakedbree.com
LOBSTER PASTA – OUR WILD SAVORY KITCHEN
From ourwildsavorykitchen.com
HOW TO MAKE CREAMY LOBSTER PASTA - FIG AND OLIVE PLATTER
From figandoliveplatter.com
LOBSTER PASTA - WILL COOK FOR SMILES
From willcookforsmiles.com
GREAT FOOD! - THE LAZY LOBSTER, LABRADOR TRAVELLER REVIEWS
From tripadvisor.ca
10 BEST LOBSTER CREAM PASTA RECIPES - YUMMLY
From yummly.com
BEST CREAMY LOBSTER LINGUINE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST GARLIC LOBSTER PASTA · I AM A FOOD BLOG
From iamafoodblog.com
LAZY LOBSTER DISH RECIPE - NOT YOUR GRANDMA'S LOBSTER CASSEROLE
From lobsteranywhere.com
CREAMY LOBSTER PASTA RECIPE - EYES CLOSED COOKING
From eyesclosedcooking.com
SUMMER LEMON, LOBSTER MEAT PASTA RECIPE | LUKE'S LOBSTER
From lukeslobster.com
AMAZING FOOD. - THE LAZY LOBSTER, LABRADOR TRAVELLER REVIEWS
From tripadvisor.ca
EASY LOBSTER PASTA RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
LOBSTER PASTA - RASA MALAYSIA
From rasamalaysia.com
AWESOME FOOD - THE LAZY LOBSTER, LABRADOR TRAVELLER REVIEWS
From tripadvisor.ca
LOBSTER PASTA - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
11 BEST PASTA QUEEN RECIPES - PASTA.COM
From pasta.com
CREAMY LOBSTER PASTA YOU CAN MAKE AT HOME | THE GAZETTE
From thegazette.com
GREAT FOOD - THE LAZY LOBSTER, LABRADOR TRAVELLER REVIEWS
From tripadvisor.ca
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #occasion #north-american #pasta #seafood #american #dinner-party #lobster #northeastern-united-states #pasta-rice-and-grains #shellfish
You'll also love