Red Lobsters Lobster And Asparagus Penne Pasta Recipes

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CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

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 AND ASPARAGUS AGNOLOTTI



Lobster and Asparagus Agnolotti image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9

4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 Rhode Island Littleneck clams
3 large shrimp, with heads still attached
1/2 cup white wine
1 small ripe tomato, diced
1 tablespoon chopped Italian parsley

Steps:

  • In a pot of boiling water, cook the agnolotti according to directions on the package.
  • In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
  • Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
  • This dish can easily be doubled.

LOBSTER AND ASPARAGUS PENNE PASTA



LOBSTER AND ASPARAGUS PENNE PASTA image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 7

6 oz. lobster meat cut in 1/2" - 3/4" chunks
6 oz. medium shrimp (90-120 count), raw and peeled
1 lb. penne pasta, cooked
4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
15 oz. DI GIORNO® Four-Cheese Alfredo Sauce
2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
Fresh grated Parmesan cheese

Steps:

  • 1. Wash asparagus thoroughly and cut off tough woody ends. 2. Cut asparagus into 1" pieces. 3. Place asparagus into boiling salted water for two minutes. 4. Drain and chill in ice water to stop cooking and to help retain its color. Drain again. 5. Cook penne pasta according to directions on the box. 6. Drain and chill in ice water to stop the cooking process. Drain again. 7. In a hot saute pan, melt the two tbsp. of roasted garlic butter. 8. Add lobster meat and shrimp, cooking until the shrimp is opaque. 9. Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through. 10. Split between four bowls and garnish with fresh grated Parmesan cheese.

PENNE WITH LOBSTER, CORN, ZUCCHINI, AND ARUGULA



Penne with Lobster, Corn, Zucchini, and Arugula image

Lobster and late-summer vegetables are paired with tubular penne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

1 onion, quartered
1 carrot, peeled and cut into 1-inch pieces
3 bay leaves
1 clove garlic, peeled and smashed
1 piece (1 inch long) fresh ginger, sliced
Zest of 1 orange
1 tablespoon whole black peppercorns
2 live lobsters (1 1/4 pounds each)
Salt
8 ounces penne, or garganelli
1 Vidalia or other sweet onion
4 small zucchini (about 1 pound)
2 tablespoons minced garlic
4 ears corn, shaved from the cob
2 arugula, stems trimmed, chopped
2 tablespoons fresh marjoram leaves
1 ounce freshly grated Parmesan cheese (optional)
Olive-oil cooking spray

Steps:

  • Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath.
  • When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside.
  • Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside.
  • Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve.

Nutrition Facts : Calories 490 g

RED LOBSTER SHRIMP PASTA RECIPE - (4/5)



Red Lobster Shrimp Pasta Recipe - (4/5) image

Provided by Booper-2

Number Of Ingredients 11

1/3 cup extra virgin olive oil
3 garlic cloves (I added more!)
1 pound shrimp, peeled, deveined and tails removed
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
2 tablespoons cream cheese
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine

Steps:

  • Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add clam juice (or chicken broth) and bring to a boil. Add wine; cook over medium high heat for 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese, cream cheese, stirring until smooth. Cook until thickened. Add shrimp back in to sauce. Heat thoroughly. Add remaining ingredients except pasta. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE



Lobster and Asparagus With Lemon Butter Sauce image

Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.

Provided by Fairy Nuff

Categories     Lobster

Time 25m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 8

3 green lobster tails
200 g snow peas
400 g asparagus spears
30 g butter
4 green onions, chopped
2 teaspoons lemon zest
1/3 cup lemon juice
1/3 cup pine nuts

Steps:

  • Cut the lobster tails along each side of the underside with scissors.
  • Pull the lobster flesh away from the shells and cut into thick slices.
  • Top and tail the snow peas.
  • Break off the woody end of the asparagus.
  • Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
  • Heat the butter in a pan, add green onions, lemon rind and juice.
  • Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

Nutrition Facts : Calories 182.4, Fat 14.1, SaturatedFat 4.5, Cholesterol 16, Sodium 61.8, Carbohydrate 12.4, Fiber 4.3, Sugar 4.6, Protein 5.8

LOBSTER PASTA



Lobster Pasta image

Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!

Provided by Toree

Categories     Seafood     Shellfish     Lobster

Yield 4

Number Of Ingredients 14

1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (8 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped

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 WITH YELLOW TOMATOES AND BASIL



Lobster Pasta With Yellow Tomatoes and Basil image

This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.

Provided by David Tanis

Categories     dinner, lunch, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped

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.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams

LOBSTER PASTA WITH HERBED CREAM SAUCE



Lobster Pasta with Herbed Cream Sauce image

Categories     Milk/Cream     Dairy     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Lobster     White Wine     Fall     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Steps:

  • Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
  • Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
  • Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

CHICKEN AND ASPARAGUS WITH PENNE PASTA



Chicken and Asparagus with Penne Pasta image

Easy dinner that tastes amazing.

Provided by Sandi Quinly

Categories     Chicken Pasta

Time 50m

Yield 6

Number Of Ingredients 9

1 pound chicken breast tenderloins
1 pinch garlic salt, or to taste
1 pinch seasoned salt, or to taste
1 pound uncooked penne pasta
2 tablespoons butter
¼ cup grated Parmesan cheese
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut crosswise into thirds
1 pinch garlic salt, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover a baking sheet with aluminum foil.
  • Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
  • Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
  • Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
  • Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
  • Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g

RED LOBSTER SHRIMP PASTA



Red Lobster Shrimp Pasta image

This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.

Provided by KitKat54

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 garlic cloves (I added more!)
1 lb shrimp, peeled, deveined and tails removed
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine

Steps:

  • Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
  • Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
  • Add clam juice (or chicken broth) and bring to a boil.
  • Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
  • Reduce heat to low; add cream, stirring constantly.
  • Add cheese, stirring until smooth. Cook until thickened.
  • Add shrimp back in to sauce. Heat thoroughly.
  • Add remaining ingredients except pasta.
  • Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
  • Serve with additional grated parmesan cheese.

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Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of pasta cooking water. Drain the pasta. Strain the sauce through a very fine sieve set over a skillet. Compost the lobster shells. Season the sauce with salt and pepper. Add the pasta and lobster meat to the sauce. Reheat for 2 minutes ...
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EASY LOBSTER PASTA RECIPE - SWEET CS DESIGNS
2020-12-28 In a large skillet, while lobster cooks, melt butter. Add shallot and garlic, cook until soft and fragrant, about 1 minute, stirring frequently. Add in lobster and toss in butter. Stir in salt, lemon juice, lemon zest, and wine. Remove ½ cup pasta water before draining, and …
From sweetcsdesigns.com


THE BEST GARLIC LOBSTER PASTA · I AM A FOOD BLOG
2021-12-04 Instructions. Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside. In a pot of salted water, cook the spaghetti one minute shy of al dente. While the pasta is cooking, heat up the remaining oil in a skillet over medium heat.
From iamafoodblog.com


SEAFOOD BOIL PASTA RECIPE - THERESCIPES.INFO
king crab legs, shrimp, smoked sausage, clams, corn,.... All information about healthy recipes and cooking tips
From therecipes.info


LOBSTER PASTA - RASA MALAYSIA
2022-05-03 Bring a pot of water to boil and cook the lobster, for about 10 minutes. Drain and extract the meat from the claws and tail. Cut the lobster tail meat into bite-sized pieces. Cook the spaghetti per the package instructions. Drain and set aside. On medium heat, heat up a skillet with the olive oil and butter.
From rasamalaysia.com


BUTTER-POACHED LOBSTER WITH ASPARAGUS AND NEW POTATOES RECIPE …
2014-06-24 Step 1. Place a metal steamer basket in a large pot; add water to a depth of 2" and bring to a boil. Place potatoes in steamer basket; cover and …
From bonappetit.com


LOBSTER AND ASPARAGUS VERRINE | METRO
Blanch asparagus 3 - 4 minutes in barely boiling water. Cool in a cold water bath, and cut into pieces, reserving tips. In glasses, alternate layers of lobster meat, asparagus and lettuce. Add dressing. Serve with toasted pita points or corn chips.
From metro.ca


LOBSTER ALFREDO PASTA PRIMAVERA - CLOVER LEAF
Cook pasta according to package directions. In a large saucepan, heat oil over medium-high heat. Add zucchini, mushrooms and red pepper. Cook, stirring often for 1-2 minutes. Add garlic and cook a few seconds, then add the wine. Stir in Alfredo sauce, Lobster Delectables™, basil and lemon juice. Cook until heated through.
From cloverleaf.ca


MAINE LOBSTER TAILS WITH CREAMY LEMON PARMESAN AND ASPARAGUS
Heat butter in a large skillet, then place the lobster flesh side down in the skillet. At this time, add the asparagus into the skillet as well. Place a lid on the skillet, then cook for 2 minutes over medium heat. Then, turn lobster over and sauté the asparagus, place a lid on the skillet and cook for 2 more minutes.
From lobsterfrommaine.com


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