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
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.
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.
LAZY LOBSTER PASTA
Make and share this Lazy Lobster Pasta recipe from Food.com.
Provided by Aroostook
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 342.6, Fat 24.1, SaturatedFat 14.7, Cholesterol 214.5, Sodium 900.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 22.1
LAZY LOBSTER
A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.
Provided by David Tanis
Categories seafood, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 132 grams, SaturatedFat 23 grams, Sodium 3365 milligrams, Sugar 0 grams, TransFat 1 gram
SPICY LOBSTER PASTA
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.
Provided by David Tanis
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
- With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
- Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
- Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams
LAZY LOBSTER
A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine's Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.
Provided by David Tanis
Categories seafood, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 132 grams, SaturatedFat 23 grams, Sodium 3365 milligrams, Sugar 0 grams, TransFat 1 gram
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