Sauteed Pasta With Lobster Recipes

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 SAUCE FOR PASTA

Steps:

• Stick a 6 inch skewer lengthwise inside the tail of each lobster. Bring the court bouillon to a boil, add the lobsters, and cook for about 6 minutes. Remove and shock in ice water.
• Remove the tail meat from the shells and cut each into 2 to 3 medallions. Set aside.
• Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Discard the garlic. Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes. Add the lobster stock and reduce to desired consistency, about 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the lobster medallions and chopped parsley and cook for 2 minutes. Toss in the noodles, cook for 1 minute to warm, and serve immediately. BUON APPETITTO!!!!
• Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks. Wash the leeks under running cold water, and then soak in clean water for about 15 minutes.
• Cut all the vegetables into roughly 2 inches square. Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point.
• Saute the vegetables until they become a gold color. Add the bouquet garni and saute for 1 minute. Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock), and saute another 2 minutes.
• Add the cold water and bring to a boil. Turn down the flame and let simmer for 35 to 40 minutes. Strain the bouillon into a clean stockpot.

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.

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.

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.

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.

PASTA WITH LOBSTER SAUCE

Steps:

• Remove the hard top shell from the lobster bodies and discard. Remove all the inner meat from the body (there is a fair amount, actually!) as well as the green " tomalley " (liver) as well as any of the bright red "coral" (roe) if there is any.
• Put all the meat, tomalley, and roe in a bowl, and set aside in the fridge.
• Returning to the remains of the lobsters, locate and remove any feathery lungs you find; they are shaped like spear points and are light and grayish. Also, discard the nasty-looking fluid-filled sac at the front of the lobster's head.
• Now that the lobster body is cleaned, break up the shells-including broken pieces of legs, knuckles, and claws as well if you have them-into little pieces and set aside.
• Put the olive oil in a stockpot and heat over medium-high heat for a minute or two. Add the dried chiles and the garlic; turn the heat down to medium. Cook until the garlic browns. Be careful not to burn it.
• Add the shells, peppercorns, bay leaves, and whole cloves, and mix well to combine. Turn the heat back up to medium-high and cook for 10 minutes, stirring frequently.
• Set a large pot of salty water on a burner to a boil. This will be your pasta water.
• Now add both the cognac and the ouzo to the lobster sauce and mix well for 5 to 10 seconds. Add the tomato puree, tarragon, and parsley, then cover and bring to a simmer.
• Let this simmer for 20 minutes, then crush everything in the pot using a potato masher. Do this again at 45 minutes.
• If the sauce gets too thick, add a little water. You want it to be thicker than water, but thinner than what you think of as a sauce; we will thicken it later. Taste for salt and add a little if it needs it.
• At the 55-minute mark, turn off the heat. Pour the sauce through a colander into another large pot. Mash the contents one more time. If you happen to have a food mill or duck press, use it. Discard the shells and other bits in the colander.
• Now would be a good time to start cooking your pasta.
• Pour half the strained sauce into a food processor. Add the reserved lobster meat, tomalley, and coral, then buzz the mixture until smooth. If you have a lot of leftover meat, reserve some for garnishing the pasta.
• Pour the contents of the food processor back into the pot with the rest of the strained sauce. If it is still too thin for your liking, add a little tomato paste. Heat gently for 5 minutes-it is very important to not let the sauce boil!-and serve.

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.

OLIVE GARDEN LOBSTER SPAGHETTI

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.