Creamy Lobster Linguine Food

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CREAMY LEMON PASTA WITH LOBSTER



Creamy Lemon Pasta with Lobster image

Creamy Lemon Pasta with Lobster is the ultimate date-night-in meal. It starts by poaching lobster tails in white wine & thyme, and ends with a simple, creamy lemon infused sauce. For a creamy pasta dish, it's rich, as to be expected, but still light enough in flavor to be perfect for summer! Especially with a crisp glass of white wine or rosé!

Provided by Molly | Spices in My DNA

Categories     Main     Main Course     Pasta

Number Of Ingredients 17

2 cups dry white wine (like a Chardonnay)
3-4 sprigs fresh thyme
3 (5 ounce) lobster tails
10 ounces fettuccine (about 2/3 of a box)
1 tablespoon olive oil
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, finely chopped
1 cup heavy cream
2 tablespoons salted butter
zest of 1 lemon, plus more for serving
1/3 cup grated parmesan cheese
1/4 teaspoon salt, plus more to taste
freshly cracked black pepper, to taste
1/4-1/3 cup reserved pasta water
juice of 1/2 a lemon
fresh basil leaves, for serving
lemon wedges, for serving

Steps:

  • Begin by poaching the lobster tails. Add the wine and thyme to a medium saucepan. Bring to a boil. Once boiling, add lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes, or until they turn red and curl up into almost a ball. Remove from saucepan and let cool. Using kitchen shears or scissors, carefully cut down the belly of the lobster tail to remove the meat and chop into chunks. Set aside.
  • Bring a large pot of water to a boil for the pasta, and season with a couple big pinches of salt. Cook pasta until al dente. (Don't forget to scoop out your pasta water before you drain it! I like to keep a mug or heat-safe measuring cup next to the stove so that I don't forget.)
  • Meanwhile, start the cream sauce. Heat the olive oil in a large, nonstick skillet over medium heat. Add the shallot and garlic and season with a pinch of salt and a few turns of freshly cracked black pepper. Sauté for 1-2 minutes, stirring frequently, until fragrant and until you're just starting to see some caramelization. Add the cream, raise heat slightly and bring to a slow simmer. (Be sure to not heat the cream too high or bring it to a boil, or else the cream can separate!)
  • Once cream is just bubbling, reduce heat and add the butter, lemon zest, parmesan, and salt. Stir until butter and parm are melted, and mixture is smooth and creamy. Start by adding 1/4 cup of the reserved pasta water and lemon juice and stir to combine. Add the chopped lobster into the sauce to heat through, for about 1 minute, stirring constantly. Season to taste with additional salt and pepper, if needed. Add the pasta and toss with tongs until the sauce coats the pasta. If the sauce seems like it's too thick and needs a little loosening up, add another splash of pasta water until the sauce coats the pasta to your liking.
  • Portion into bowls and garnish with fresh basil leaves, lemon zest, freshly cracked black pepper, and lemon wedges. Serve immediately.

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.

GARLICKY SHRIMP & LOBSTER PASTA



Garlicky Shrimp & Lobster Pasta image

Came up with this one a few summers ago when I wanted to impress a newly acquired "beau". He loved it, I hated him ....I dumped him but kept the recipe. Creamy & cheesy, this one isn't low in calories but it is pretty quick. Basically an Alfredo recipe but really garlic-ed up. I've also made this w/crayfish once & it was just as good.

Provided by bellisima

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 lb salted butter
2 tablespoons olive oil
1/4 cup chopped garlic
1 pint heavy cream
8 ounces freshly grated parmesan cheese (NOT "sprinkle cheese" or parmesan in a can-freshly grated is best; can use bagged shredded if need b)
1/2 lb fresh shrimp, cleaned & deveined
1/2 lb lobster, cut into bite size pieces
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon fresh lemon juice
salt & pepper
1/4 cup fresh basil, chopped
1 lb cooked pasta, of your choice (I usually use penne or fusilli)

Steps:

  • In large skillet slowly melt the butter over medium-high heat.
  • While it's melting add the olive oil (this should keep it from burning).
  • Butter/oil should be bubbly but not browned.
  • Brown the garlic in the butter/olive oil, tossing to keep color even.
  • Be careful not to burn.
  • Lower heat slightly and add the heavy cream& nutmeg.
  • Stir, scraping bottom of the pan.
  • Simmer for 3 minutes, stirring OFTEN.
  • Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
  • Before adding more cheese, make sure the last bit has melted into the cream mixture.
  • Add the shrimp& lobster.
  • This should cook fairly quickly.
  • Salt& pepper to taste& toss w/cooked pasta& chopped basil.
  • Excellent in the summer served with May Wine or any slightly sweet white wine.
  • Also great with Peach Iced tea.

CREAMY LOBSTER SAUCE



Creamy Lobster Sauce image

Provided by Barbara Kafka

Categories     condiments, sauces and gravies

Time 45m

Yield 3 cups

Number Of Ingredients 12

2 1 1/4-pound live lobsters, rinsed in cold water
3 tablespoons unsalted butter
1/4 pound onion, peeled and minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1/2 teaspoon hot red pepper sauce, like Tabasco
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons chopped fresh tarragon leaves
2 tablespoons freshly squeezed lemon juice, or to taste
Coarse kosher salt to taste
Freshly ground black pepper to taste

Steps:

  • In a large, microwave-safe plastic bag, arrange lobsters head to tail. Twist the top of the bag shut. Cook in a 650- to 700-watt oven at 100 percent power for 8 minutes. Carefully remove from oven. Drain any liquid that has collected in the bag into a bowl. Remove lobsters from bag and allow to cool while proceeding with the recipe.
  • In a 2-quart souffle dish, melt butter, uncovered, at 100 percent power for 2 minutes. Stir in onion and cook, uncovered, at 100 percent power for 3 minutes. Remove from oven. Whisk in Worcestershire, mustard and Tabasco. Set aside.
  • Holding the lobster over the bowl, separate the head from the body. Using a spoon, scrape out tomalley and roe into the bowl, being careful to avoid the brain sac. Holding the feelers, squeeze the head to extract juices. Remove meat from tail and claws. Dice the tails. Reserve claws whole for garnishing.
  • Add cream and chicken broth to onion/butter mixture. Heat, uncovered, at 100 percent power for 4 minutes. Whisk tomalley, roe and reserved juices into cream mixture. Cook, uncovered, at 100 percent power for 4 minutes. Add tarragon and reserved lobster tail meat and cook 2 minutes longer. Remove from oven. Season to taste with lemon juice, salt and pepper. Toss with hot fettucine. Garnish with reserved claws. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 13 grams, Sodium 885 milligrams, Sugar 3 grams, TransFat 0 grams

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.

CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Time 30m

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 kosher salt
2 cups tomato puree
1/4 cup heavy cream
1 pound linguine
1/4 cup freshly grated parmesan cheese, plus more for garnish
1 cup baby arugula, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/2 cup fresh basil, roughly chopped, plus more for garnish
1 cup frozen peas, thawed
2 1 1/2-pound lobsters, steamed, meat removed and roughly chopped

Steps:

  • Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
  • Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
  • Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

CREAMY LOBSTER LINGUINI



Creamy Lobster Linguini image

Make and share this Creamy Lobster Linguini recipe from Food.com.

Provided by Chef mariajane

Categories     Lobster

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces linguine
2 tablespoons butter
1/4 cup green onion, diced
9 ounces lobster meat, chopped
1 pinch salt
1 pinch fresh ground black pepper
1 teaspoon Dijon mustard
1 cup white wine
1 cup heavy cream
1/4 cup freshly ground parmesan cheese

Steps:

  • Cook linguini in a pot of boiling salted water. In a pan, melt butter; add green onions, lobster, and salt and pepper. Remove lobster when it's heated through.
  • Add Dijon mustard to pan. Then add white wine to deglaze; stir constantly to scrape up any bits from bottom and evaporate the alcohol. Let reduce to half.
  • Add cream, simmering until thickened. Return lobster meat to pan and allow to reheat. Toss in a large bowl with linguini. Garnish with parmesan.

Nutrition Facts : Calories 1213.1, Fat 62.1, SaturatedFat 37.4, Cholesterol 331.7, Sodium 833.5, Carbohydrate 93.8, Fiber 4.1, Sugar 3.8, Protein 47.8

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From foodnewsnews.com


CREAMY RED LOBSTER CHICKEN PASTA COPYCAT RECIPE - THEFOODXP
Steps To Make Red Lobster Chicken Pasta. 1. Prep. Boil the linguine pasta. Mix the boneless chicken with the seasoning before you go ahead and cook. In a large mixing bowl, add sliced chicken, a tablespoon of Cajun seasoning, garlic powder, salt, and pepper. Keep it …
From thefoodxp.com


LOBSTER LINGUINE RECIPE WITH PRAWNS - GREAT BRITISH CHEFS
Steam the lobster tails for 8 to 10 minutes. Once steamed, cut two of the tails into big chunks. Keep the other two whole for later. 6. Add olive oil to a pan and quickly cook the prawns until pink, then add the tomato sauce and the lobster chunks and stir well. 200g of king prawns. 2 tbsp of extra virgin olive oil. 7.
From greatbritishchefs.com


LINGUINE WITH LOBSTER AND VODKA CREAM SAUCE RECIPES
In a large saucepan, cook linguine in salted boiling water over medium heat for approx. 7 – 12 min. until al dente. Drain and set aside. Reserve a small amount of pasta water for step 4. Add cooked pasta, a bit of pasta water, garlic, lemon juice, and basil to the lobster and stir to thoroughly combine.
From tfrecipes.com


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