SARDINIAN LOBSTER SPAGHETTI
This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own!
Provided by Lostfairy
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter in a saucepan, and once sizzling add the onion and garlic.
- Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
- Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
- Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
- Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.
SARDINIAN SPAGHETTI
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
- Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.
- Remove and discard the bay leaves.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.
LOBSTER SPAGHETTI
Make and share this Lobster Spaghetti recipe from Food.com.
Provided by Shawn C
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes.
- Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat.
- Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much.
- Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce.
- Add marinara sauce and season with salt and pepper to taste.
- Once desired flavor is achieved, add fresh basil, parsley and tomatoes.
- If sauce is to thick, you can thin it out with some vegetable broth or water.
- Strain pasta while finishing sauce-.
- Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore.
- Add pasta to pan and toss well with tongs so as not to break up lobster meat too much.
- Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper.
- Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce.
Nutrition Facts : Calories 824.1, Fat 5.6, SaturatedFat 1.1, Cholesterol 323.5, Sodium 1171.4, Carbohydrate 97, Fiber 4.2, Sugar 6.2, Protein 80.5
OLIVE GARDEN LOBSTER SPAGHETTI
Make and share this Olive Garden Lobster Spaghetti recipe from Food.com.
Provided by nsomniak6
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1444.9, Fat 78.8, SaturatedFat 43.9, Cholesterol 547.5, Sodium 1849.3, Carbohydrate 79.4, Fiber 4.8, Sugar 5.2, Protein 80
CELEBRITY CHEF CELESTINO DRAGO'S LOBSTER SPAGHETTI
I started working with Celestino a few months ago and started compiling some of his recipes for a food blog. I tried this one at home and aside from the splitting of the lobster, I absolutely loved it.
Provided by pamela.saunders
Categories Lobster
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut lobster in two (length wise), under running water and remove dark membrane from inside the head. In a sauté pan, add garlic, shallots, chili flakes, olive oil and lobster. Sauté for a few minutes; add white wine and brandy. Let evaporate then add tomato, salt and vegetable broth. Cover and cook for about 5 minutes. In a pot with boiling salted water cook spaghetti al denté about 6 minutes. Drain and add to sauce. Let pasta cook into sauce for about 1-2 minutes. Add parsley and the extra virgin olive oil and serve immediately.
Nutrition Facts : Calories 914.5, Fat 31.5, SaturatedFat 4.6, Cholesterol 323.5, Sodium 1028.7, Carbohydrate 71.1, Fiber 3.7, Sugar 3.9, Protein 76.1
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