Lobster Spaghetti Food

EASY LOBSTER SPAGHETTI RECIPE BY GORDON RAMSAY

Steps:

• Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10-12 minutes.
• Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.
• After cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
• Start a large pot of salted water to a boil.
• Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.
• While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
• Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.
• Now add the white wine and reduce heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, and simmer for 5 minutes.
• Now add some of the remaining vegetable broth if the sauce is too thick.
• Add lobster meat to the sauce and continue cooking for 1 minute.

JAMIE OLIVER LOBSTER SPAGHETTI PASTA RECIPE

Steps:

• Fill ¾th of a casserole dish with water and salt it. Put the herbs and the pepper inside.
• Boil the water and put the lobster in. Place the casserole dish over medium heat and boil the lobster for 15-20 minutes.
• Set the lobster aside and drain the stock. Keep some portion of the stock aside (about 1 ½ glass) to use for the sauce. Cut the lobster meat into small cubes.
• Put the stock in a new casserole and boil it again. When the stock starts to boil, add the spaghetti and boil them for 7 minutes.
• Drain the spaghetti and keep it hot while preparing the sauce.
• In a deep, wide pan, add onion, thyme, basil, and sugar.
• Add oil to it and heat it while stirring the onion and herbs. Cook until the onion gets slightly brown in color. Then, pour the wine into it.
• Let the wine evaporate and then add the tomato pulp to the pan. Now, sprinkle oregano, garlic, and salt over this mixture.
• Mix well and cook for about 4 minutes. Then, add the lobster stock and simmer the heat to low. If required, add half a glass of lukewarm water. Also, add the lobster meat to it. Cook the sauce for nearly 20 minutes until it thickens.
• Put the spaghetti in a big wide baking pan and drizzle some olive oil, about 2-3 teaspoons, on top of it. Mix them and then add the sauce.
• Mix the sauce gently with the spaghetti. Let the food rest for 5 minutes. Decorate with dill and then serve.

LOBSTER SPAGHETTI ROSéE

Steps:

• Prepare spaghetti according to package directions; drain well.
• Remove lobster meat from shells and chop into 1-inch (2.5 cm) pieces; set aside. Pound shells into smaller pieces with meat mallet.
• Combine broth, wine and lobster shells in saucepan; bring to boil. Reduce heat to medium; cook for 8 to 10 minutes or until liquid is reduced to 1 cup (250 mL). Strain to remove shells.
• In food processor or blender, purée red peppers, almonds, olive oil, lemon juice and smoked paprika; set aside.
• Melt butter in large skillet set over medium heat; cook shallot, thyme and garlic for 2 to 3 minutes or until softened. Stir in seafood broth; bring to boil. Cook for 3 to 5 minutes or until slightly reduced further. Stir in Rosée Pasta Sauce, spinach and lobster meat; bring to boil. Reduce heat to low; cook for 3 to 5 minutes or until lobster meat is cooked through and sauce is thickened slightly.
• Add pasta, salt and pepper to skillet; toss until pasta is well coated and sauce clings to pasta.
• Spoon red pepper mixture onto each plate; swipe with back of spoon. Arrange pasta on top. Sprinkle with Parmesan and chives.

ITALIAN LOBSTER PASTA

Steps:

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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

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.

SPICY LOBSTER PASTA

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
• Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
• Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
• Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
• Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

LOBSTER SPAGHETTI

Steps:

• First remove lobster meat from the shells and cut into bite size pieces - make sure they are the same size so the lobster cooks evenly - nobody like chewy lobster :) Set aside
• Then in a pot of salted water add the spaghetti and cook according to package instruction- drain but do not rinse
• Meanwhile, in a large sauté pan on medium heat add in the oil and garlic and cook for about 2 minutes and then add in the wine, marinara sauce, salt and pepper and cook about 3 minutes to combine and then stir in the lobster meat and lemon juice. Turn the heat down a bit and toss the lobster around as it cooks about 5 minutes until it is firm - but DO not over cook. :) As soon as its done turn the heat off and add in the pasta and arugula and toss to coat all the pasta and serve!!!
• This is so amazing and quick to make - I hope you enjoy it!!!

LOBSTER PASTA

Steps:

• Add the butter, parsley and lemon juice to a small bowl and mix to combine. Set aside.
• Cook the pasta in boiling water accordinging to package directions, remove 1/4 cup of pasta water, set aside, then drain pasta and set aside also.
• Spray a deep frying pan over a medium high heat with cooking oil spray.
• Add the onion and fryuntil lightly golden and softened, you can add in a few tablespoons of water to prevent from sticking.
• Reduce heat to medium, Add the fresh tomatoes, crushed tomatoes and minced garlic and gently heat until the tomatoes start to soften. Bursting some with the back of a wooden spoon.
• Add in the cooked lobster, along with the lemon parsley butter (which you set aside).
• Toss until the butter melts and coats everything.
• Stir in the cooked pasta with the reserved pasta water.
• Season as needed with salt and black pepper
• Sprinkle with some more fresh chopped parsely.
• Enjoy!!

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.

NEIL PERRY'S LOBSTER AND PANCETTA SPAGHETTI

Steps:

• 1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, set aside. 2. Meanwhile, put the butter, pancetta, garlic and chilli in a saucepan over medium heat. As soon as the garlic begins to turn golden brown, add the tomato, stirring with a wooden spoon, and cook for 3 minutes. 3. Season with sea salt and freshly ground black pepper, then cook for a further minute. Sprinkle in the cognac, then add the cream and lobster meat and cook for 1-2 minutes or until the lobster is just cooked. 4. Add the parsley, give the mixture a final stir and toss in the pasta. Mix well, divide among four bowls and serve. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now

EASY LOBSTER PASTA RECIPE

Steps:

• Boil water in large stock pot and prepare pasta to package directions, until al dente - leaving it slightly chewy.
• 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 1/2 cup pasta water before draining, and mix into sauce.
• Bring to a boil, and reduce heat to simmer.
• Let sauce thicken while draining pasta.
• When sauce has thickened slightly, stir in pasta and tarragon, and toss.
• Heat additional 1-2 minutes.
• Serve and enjoy!

LOBSTER SPAGHETTI

Steps:

• HEAT water in a very large stock pot until boiling.
• PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise. * IF USING lobster tails, place both into boiling water. Allow to boil for 5 to 7 minutes. Remove from water and allow to cool slightly.
• COMBINE onion, garlic, and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry, and the halved lobsters OR lobster tails. Cover and allow to simmer for 10 minutes. Remove lobsters from the sauce.
• TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body. * IF USING lobster tails, remove the meat from the shells. If desired, cut the lobster tails into large chunks.
• ADD spinach, tomatoes, and butter to sauce. Bring to a boil, lower the heat, and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for and additional 5 minutes. Season to taste with salt and pepper.
• COAT cooked, drained pasta with the sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

SPAGHETTI WITH LOBSTER

Steps:

• Put the lobster down with the tail flat on a board and, with a sharp, heavy knife, cut lengthwise through the middle of the tail to make 2 half tails. Pull off the head and claws. Crack the claws with a heavy knife and remove the meat, then remove any meat from the head (keep the head and legs, which make fantastic stock or really good soup). Cut the half tails in half again. Keeping the lobster tail in the shell in this way adds flavour to the sauce. Heat a tablespoon of the olive oil in a pan, add the garlic and cook gently for 1 minute. Stir in the tomatoes and cook rapidly for 5-7 minutes, until the sauce has become thicker and the flavour is concentrated. Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, heat 1 tablespoon of the remaining olive oil in a large frying pan, add the lobster tail quarters, head and claw meat, chopped parsley and red chilli and fry for 1 minute. When the pasta is done, drain and add to the lobster with the tomato sauce. Season, then cook for 2 minutes, tossing constantly, so the pasta can absorb the flavours of the sauce. Add the remaining olive oil and serve immediately.

LOBSTER PASTA RECIPE GORDON RAMSAY

Steps:

• Start with filling up 3/4th of a casserole dish with water then add salt. Put the herbs and the pepper inside.
• Boil the water and add the lobster. Place the casserole dish over medium heat and cook the lobster for 15-20 minutes.
• Set aside the lobster and drain the stock. Keep some of the stock for the sauce (about 1 1/2 glasses). Cut the lobster meat into small cubes.
• In a new casserole, bring the stock back to a boil and add the spaghetti, cooking for 7 minutes.Drain the spaghetti and keep it hot while preparing the sauce.
• Add onion, thyme, basil, and sugar to a deep, wide pan.
• Stir the onion and herbs in the oil while heating until the onion becomes slightly brown in color. Pour in the vinegar after the onion is slightly browned.
• Let the vinegar evaporate and then add the tomato pulp to the pan. Sprinkle the oregano, garlic, and salt over the mixture.
• Stir well and cook for about 4 minutes. Add the lobster stock and simmer on low heat. If necessary, add a half glass of lukewarm water. Then, add the lobster meat. Cook the sauce for almost 20 minutes until it has thickened.
• The spaghetti should be placed in a big wide baking pan, drizzled with a little olive oil, about 2-3 tsp. Mix the spaghetti and then add the sauce.
• Mix the sauce gently with the spaghetti. Leave the food to rest for 5 minutes. Top with dill and serve.

LOBSTER WITH SPAGHETTI

Steps:

• Remove the meat from the lobster, reserving the shells. First remove the large claws by twisting and pulling the front legs where they connect to the body. Then break the leg away from the claw.
• Use a sharp knife to split the claw shell, then remove the claw meat. Repeat with the other claw.
• Using the handle of a fork or spoon and a sharp knife, remove the nugget of meat from the legs.
• To remove the meat from the body, stretch the lobster out full length on the chopping board. With a sharp knife, split the lobster shell in half down the middle.
• With the handle of a spoon or fork, lever out the tail meat in a single piece. Repeat with the other side of the tail.
• Scoop out the meat from the head (including any red or green 'coral' or any brown meat). If there's a black line running down the outside of the tail, remove it with the tip of a knife.
• Heat the olive oil in a large, heavy-bottomed pan. Chop the lobster tail meat into bite-sized pieces, but keep the claw pieces whole.
• Add the lobster shells to the pan with the hot oil and fry for a minute or two.
• Add the garlic to the pan and fry until it just begins to colour.
• Add the lobster meat to the pan and season to taste with sea salt. Stir well.
• Add the cherry tomatoes and the white wine to the pan and add half of the torn basil leaves and cook briefly.
• Add the pasta to the pan and, using tongs, stir it into the sauce to warm it through thoroughly. Add the remaining basil leaves at the end of cooking.
• Garnish with lemon wedges and a few more basil leaves before serving.

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.

GARLIC LOBSTER PASTA

Steps:

• 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. Add the garlic and cook, stirring, until fragrant and slightly soft, but not brown, 20 seconds to 1 minute. Stir in the red pepper flakes, flat leaf parsley, and oyster sauce. Add 1/3 cup pasta water to the pan and bring to a simmer to emulsify into a sauce, stirring occasionally.
• When the pasta is ready, use a pair of tongs to move the cooked pasta over to the pan with the sauce. Leave the heat on medium, add the lobster and toss to combine, until the sauce is glossy and clings to the noodles. Add extra pasta water if the pasta gets too dry.
• Finish with toasted bread crumbs and enjoy!

CREAMY LOBSTER AND CORN PAPPARDELLE

Steps:

• Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
• Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
• While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
• Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.