French Spaghetti With Lobster Recipes

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SPAGHETTI WITH LOBSTER FRA DIAVOLO



Spaghetti with Lobster Fra Diavolo image

The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 3h

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
4 garlic cloves, crushed
1/2 teaspoon red-pepper flakes
2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
2 cups water
Coarse salt and freshly ground pepper
4 cups lobster stock or fish stock
3 lobster tails in shells
1 pound spaghetti
2 tablespoons chopped fresh basil

Steps:

  • Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
  • Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

AMAZING SEAFOOD PASTA WITH LOBSTER



Amazing Seafood Pasta with Lobster image

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

1 (16 ounce) package bow-tie pasta
3 tablespoons butter, divided
1 tablespoon finely diced shallot
2 cups heavy whipping cream
½ cup dry white wine (such as Chardonnay)
cayenne pepper
2 pinches saffron
salt and ground black pepper to taste
1 pound uncooked shrimp - peeled, deveined, and tails removed
½ pound cooked lobster meat
½ pound cooked lump crabmeat
lemon, juiced

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

FRENCH SPAGHETTI WITH LOBSTER



French Spaghetti With Lobster image

This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

Provided by Polar Bear

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 (3 lb) rock lobsters (or 1 rock lobster weighing 5 lbs. or more)
8 ounces spaghetti
3 cloves garlic
10 tablespoons olive oil
7 teaspoons fresh parsley
1 bay leaf
1 teaspoon dried thyme
1 cup fish stock
1 teaspoon tomato paste
1 cup white wine
1/2 bunch basil
salt and pepper

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.

Nutrition Facts : Calories 574.8, Fat 35.1, SaturatedFat 5, Cholesterol 0.6, Sodium 109.8, Carbohydrate 45.5, Fiber 2.1, Sugar 1.8, Protein 9.1

SPAGHETTI HOMARD-LOBSTER



Spaghetti Homard-Lobster image

Categories     Sauce     Lobster     Simmer     Boil

Yield Serves 2

Number Of Ingredients 12

8 quarts (8 liters) plus 2 cups (500 ml) water
Salt and pepper
1 live lobster, weighing about 2 1/2 pounds (1.2 kg)
2 portions spaghetti
1 tablespoon olive oil
2 cups (500 ml) whipping cream (35 percent butterfat)
1 teaspoon unsalted butter
2 tablespoons brandy
1 sprig tarragon
1 clove garlic, smashed
3 slices slab bacon, cut into matchsticks and crisped in a pan
Fresh parsley, julienned, for garnish

Steps:

  • Start by dividing the 8 quarts water evenly between 2 pots. Add 2 tablespoons salt to each pot, and bring both pots to a rolling boil. (One is for the lobster, and the other one is for the spaghetti.) Lobsters live in the sea, and the best lobster you'll ever eat will be when you are on a ship or near the shore and the lobster is boiled in seawater. So, before you add the lobster, salt the water. When it is as salty as the sea, slide in the live lobster. You need to cook a lobster for about 5 minutes per pound (455 g), which is about 12 minutes for this lobster. If you don't want to look at the live lobster as it boils, you are probably someone who likes to have sex with the light off. That's okay.
  • Measure the spaghetti. To do that, make the size of a quarter with your thumb and index finger; 1 portion of pasta is what fits into that "hole." Measure 2 portions and add them to the second pot of boiling water. Cook the pasta according to the instructions on the package. We don't make our own spaghetti, so we don't expect you to, either. Drain it, then disregard the "canons of pasta" and go ahead and rinse it under cold running water. Toss it with the olive oil so it doesn't stick together and keep it at room temperature nearby.
  • The lobster will be cooked by now. With your trusty long tongs, take it out of the water and put it in a bowl. Let it cool down until you can touch it with your hands, then remove the claws and the knuckles. Crack the claws with a knife or with a cracker, whichever you feel most comfortable using. Take the tail off the torso and crack it in two. (See the diagram on page 28 to see how to cut the lobster.) Everything is still in the shell, and you want to leave it like that. Put the claws, knuckles, and tail pieces in a bowl and put the bowl aside.
  • Now you will be left with the torso. Hack it into 4 or 5 rough chunks with a cleaver. If that's too dramatic, use a large knife. Keep them separate from the other pieces.
  • Next comes the sauce: In a large stockpot, combine the torso pieces, cream, butter, brandy, tarragon, garlic, and the remaining 2 cups water. Place over medium heat until the mixture starts to bubble. Reduce the heat to very low and simmer gently for 30 minutes, making sure it doesn't reduce too much. You need about 1 cup (250 ml) liquid left.
  • Filter out all the parts, toss them away, and keep just the cream. You don't want the cream runny; instead, it should nicely coat the back of a spoon. Season with salt and pepper.
  • In a large, shallow pan, warm together the lobster cream and the lobster pieces over medium heat. Add the spaghetti and bacon and twirl all the ingredients around with a wooden spoon for 3 to 4 minutes to heat through. Garnish with the parsley and serve family style (turn on the TV and start arguing).

LOBSTER FRA DIAVOLO WITH SPAGHETTINI



Lobster Fra Diavolo with Spaghettini image

Look for lobsters that are alive and kicking-the claws shouldn't hang limp-and ones that feel heavy for their size. Cutting and cleaning a live lobster may seem difficult, but it is very easy to get the hang of it. (Placing the lobsters in the freezer for half an hour beforehand makes it even easier.) The lobsters will give off a lot of liquid as you clean them; make cleanup easier by spreading a kitchen towel or two under the cutting board to absorb whatever liquid drips off the board. I have stayed true to Italian-American cooking by seasoning this dish with dried oregano, but brought it into the present by adding a dose of fresh oregano as well. You may remember this as a very saucy dish, but I prefer to serve it Italian-style-not swimming in sauce, but condito, tossed with just enough sauce to dress the pasta.

Yield makes 6 servings

Number Of Ingredients 10

Three 1 1/4-pound live Maine lobsters
1 1/2 cups vegetable oil, or as needed
Salt
All-purpose flour 1/4 cup extra-virgin olive oil
8 cloves garlic
Two 35-ounce cans Italian plum tomatoes (preferably San Marzano) with their liquid, seeded and crushed
16 whole dried peperoncino or diavollilo hot red peppers, or 1 1/2 teaspoons crushed hot red pepper
1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
1 teaspoon chopped fresh oregano
1 pound linguine

Steps:

  • Place the lobsters in the freezer about 30 minutes before beginning this recipe.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Cut off the lobster legs and claws from the body with a sturdy pair of kitchen shears. Divide the claw at the joint. Whack the claws with a meat mallet just hard enough to crack the shells. (If you wish, to make it easier to remove the meat from the shell after the lobster is cooked, cut along one side of each of the two joints that were attached to the claw.) Lay one of the lobsters on a cutting board with the tail stretched out. Cut the lobster body in half length-wise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section cleanly in half. Turn the knife in the other direction and cut the tail in half in the same way. You now have two lobster halves, each of which consists of tail and body pieces. Do not separate the tail from the body. Cut off the antennae and eyes with the shears and scrape out the digestive sac located inside the shell, behind the eyes. Pull out the dark vein that runs along the tail, but leave the tomalley-the pale-green mass close to the tail-intact. (It adds wonderful flavor to the sauce.) Repeat with the remaining lobsters.
  • In a wide, heavy skillet, heat 1 cup of the vegetable oil over medium heat. Pat all the lobster pieces dry with paper towels. Dredge the meat side of the lobster halves lightly in flour and add as many of them, cut side down, as fit comfortably to the skillet. Cook until the lobster meat is lightly browned, about 5 minutes. Remove from the pan and repeat with the remaining lobster body pieces, adding more oil to the pan as needed. When all the lobster halves have been browned, add the claws and joints to the pan and cook, turning them with long-handled tongs, until the shells turn bright red on all sides, about 4 minutes. Turn the lobster pieces carefully-they are likely to splatter.
  • Heat the olive oil in a wide, deep braising pan large enough to hold all the lobster pieces over medium heat. Whack the garlic cloves with the side of a knife and add them along with the lobster legs to the oil. Cook, shaking the pan, until the garlic is lightly browned, about 3 minutes. Pour in the tomatoes, add the peppers and dried oregano, and season lightly with salt. Bring to a boil and adjust the heat to a lively simmer. Cook 10 minutes.
  • Stir in the fresh oregano and tuck all the lobster pieces into the sauce. Cook at a lively simmer just until the lobster meat is cooked through and juicy, about 5 minutes. If the sauce becomes too dense as it simmers, ladle a little of the pasta-cooking water into the pan. Keep the sauce and lobster warm over very low heat.
  • Meanwhile, stir the linguine into the boiling water. Cook, stirring frequently, until done, about 6 minutes. Drain the linguine and return it to the pot. Spoon the liquid portion of the lobster sauce over the pasta, leaving just enough sauce behind in the pan to keep the lobster pieces moist. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
  • Divide the linguine among 6 pasta bowls. Top each with a lobster body and claw. Spoon some of the sauce remaining in the pan over each serving, and serve immediately.

OLIVE GARDEN LOBSTER SPAGHETTI



Olive Garden Lobster Spaghetti image

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

2 (1 1/2 lb) lobsters
1 teaspoon dried thyme
1 teaspoon Old Bay Seasoning
1/8 teaspoon crushed red pepper flakes
1 ounce extra virgin olive oil
1 medium onion, diced
1 tablespoon chopped garlic
1 cup white wine
1 pint heavy cream
6 ounces fresh spinach
5 ounces roma tomatoes, diced
1/2 cup cold butter, cut into pieces
2 ounces sherry wine
1 teaspoon salt
1/2 teaspoon pepper
12 ounces spaghetti (Follow box directions for cooking pasta)

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

DAVID PASTERNACK'S SPAGHETTI WITH LOBSTER AND CHILES



David Pasternack's Spaghetti with Lobster and Chiles image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

Four 1-pound lobsters, each cut into 8 pieces
1 1/2 pounds spaghetti
6 tablespoons extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
2 ounces assorted chiles (such as habanero, jalapeno, serrano, or banana), seeded and minced
1 1/2 cups David Pasternack's Tomato Sauce
10 mint leaves, thinly sliced crosswise

Steps:

  • Bring a large pot of water to a boil over high heat; season generously with salt. Cook lobster, excluding the tail pieces, for 5 minutes; using a slotted spoon, remove from water. Reserve 1/4 cup cooking water. Set aside.
  • Bring another large pot of salted water to a boil. Add spaghetti, and cook, stirring occasionally, according to package directions. Drain spaghetti, reserving 1 cup cooking water; set aside.
  • In a large saute pan, heat 4 tablespoons oil over medium-high heat. Add lobster tails and cook for 4 minutes; reduce heat to medium-low. Add garlic and chiles; cook for 3 minutes. Add reserved lobster. Add tomato sauce; cook until heated through. Add pasta and remaining 2 tablespoons oil along with reserved cooking water, if necessary; toss to combine. Serve garnished with mint.

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2011-06-10 When the lobster meat begins to look white (about 2 minutes), add the garlic and chiles and cook until softened, 3 to 5 minutes. Add the reserved pasta water, tomato sauce, …
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SPAGHETTI WITH LOBSTER – TASTEFOOD
2020-12-29 Stir in the garlic and red pepper flakes and continue to cook until fragrant and the tomatoes soften further, 2 to 3 minutes. Season with the salt and pepper and taste to adjust. 3. …
From tastefoodblog.com


LOBSTER SPAGHETTI IS NOT JUST FOR SPECIAL OCCASIONS
2021-01-27 1. Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook 1 minute less than al dente. Drain, reserving 1 cup cooking water. 2. While the pasta …
From chicago.suntimes.com


SPAGHETTI WITH LOBSTER - THE HAPPY FOODIE
Heat a tablespoon of the olive oil in a pan, add the garlic and cook gently for 1 minute. Stir in the tomatoes and cook rapidly for 5-7 minutes, until the sauce has become thicker and the flavour …
From thehappyfoodie.co.uk


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