Angel Hair With Sauteed Lobster Recipes

ANGEL HAIR PASTA WITH LOBSTER

Steps:

• Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside., In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque. , Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.,

ANGEL HAIR WITH SAUTEED LOBSTER

Steps:

• Cook pasta according to package instructions.
• While the pasta is cooking remove the meat from the lobster and coarsely chop.
• In a saute pan, heat oil over medium. Add the garlic and saute for 1 minute. Add the lobster and wine. Bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes more. Add butter and sugar.
• Add drained cooked pasta and mix well. Season with salt and pepper.

LANGOUSTINE AND ANGEL HAIR

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
• To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
• Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.

SAUTEED PASTA WITH LOBSTER

Steps:

• Prepare lobsters:
• Fill an 8-quart pot three fourths full with salted water and bring to a boil. Plunge 2 lobsters headfirst into water and boil, covered, 3 minutes. Transfer with tongs to a colander to cool. Repeat with remaining 2 lobsters in same manner.
• When lobster is cool enough to handle, remove meat from shells, catching juices in a separate bowl. Add shells to bowl with juices. Cut meat into 1-inch pieces and chill lobster, covered.
• Make stock:
• Stir together wine and saffron and let mixture steep 10 minutes. Bring wine mixture, 14 cups water, and lobster shells with juices to a boil in 8-quart pot. Boil until liquid is reduced to about 8 cups, about 1 hour. Line a sieve with cheesecloth and set over a bowl. Pour stock through sieve, then discard solids.
• Make sofregit:
• While stock reduces, heat 2 tablespoons oil in a heavy skillet over low heat until hot, then cook onion with bay leaf until onion is very soft and browned, about 45 minutes. Add tomatoes and garlic and cook, stirring frequently, until sofregit is very thick, about 15 minutes. Discard bay leaf.
• Cook pasta:
• Preheat oven to 400°F.
• Heat 1 tablespoon oil in a cassola or an ovenproof 12-inch heavy skillet over moderately low heat until hot but not smoking, then cook pasta in 4 batches, stirring, until golden brown. Transfer pasta to a bowl as browned and add an additional tablespoon oil for each batch.
• When all of pasta is browned, return to pan and stir in sofregit and 4 cups stock (if using a cassola, use 4Bõps stock; your need more liquid because of the dish's straight sides). Reserve remaining stock for another use. Bring pasta mixture to a simmer, then continue to simmer, covered, 4 minutes. Stir in reserved lobster and season with salt and pepper. Transfer pan, uncovered, to middle of oven and bake 10 minutes, or until liquid is absorbed and top of pasta is crisp. Stir in parsley.

ANGEL HAIR WITH LOBSTER (CAPELLI D'ANGELO ALL'ARAGOSTA)

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet over medium heat.
• Add garlic, onion and crushed red pepper flakes; saute 5 minutes, stirring occasionally.
• Add lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.
• Add salt and freshly ground black pepper to taste.
• Add wine and tomatoes; continue cooking for 2 minutes.
• Stir in basil or Italian seasoning.
• Cook pasta for 1 minute less than package directions.
• Drain, reserving 1/3 cup of pasta cooking water.
• Add hot pasta and reserved cooking water to sauce mixture and mix well.
• Transfer to a serving platter or bowl and serve.
• Drizzle with additional olive oil if desired.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

LEMON ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.