Lazy Lobster Pasta Recipes

LOBSTER PASTA

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.

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.

CREAMY LOBSTER LINGUINE

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.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

LAZY LOBSTER

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.

AMAZING SEAFOOD PASTA WITH LOBSTER

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.

LAZY LOBSTER PASTA

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!

DAVID PASTERNACK'S SPAGHETTI WITH LOBSTER AND CHILES

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.