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
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
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.
PASTA WITH LOBSTER, TOMATOES AND "HERBES DE MAQUIS"
Steps:
- Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board. Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove coral (bright orange part) and tomalley (greenish part); finely chop.
- Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Sauté until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.
- Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.
- Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates.
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
SPICY LOBSTER PASTA
There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.
Categories Pasta Tomato Lobster Summer Bon Appétit
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
- Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
- Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
- Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
- Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.
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7 BEST LOBSTER PASTAS | FOOD & WINE
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Estimated Reading Time 4 mins
- 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.
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- 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.)
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