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
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.
PASTA AND VEGETABLE SAUTE
A colorful and tasty presentation.
Provided by ANGCHICK
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 14
Steps:
- Heat olive oil in large saucepan. Add onion, peppers and carrot and saute until onion is golden. Stir in the scallions and minced garlic and saute for 2 minutes. Stir in the baby corn, mushroom and seasonings and heat through.
- Toss the cooked pasta with the vegetables and top with parmesan cheese, if desired.
Nutrition Facts : Calories 505.4 calories, Carbohydrate 59.4 g, Cholesterol 68 mg, Fat 24.5 g, Fiber 8.3 g, Protein 12.6 g, SaturatedFat 3.7 g, Sodium 187.5 mg, Sugar 5 g
BUTTERY SAUTéED LOBSTER TAIL RECIPE
Looking for a quick lobster recipe? This Buttery Sauteed Lobster Tail is a flavorful dish with a citrusy hint of lemon. Spend less by making it at home!
Provided by Recipes.net Team
Categories Sauteed
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Butterfly your lobster tails and season them with salt and pepper.
- In a large frying pan, melt the butter over medium-high heat. Add chopped garlic and lobster tails.
- Sauté the lobster tails for 5 minutes. Constantly flip the lobster tails and cook them for 2 minutes on each side. Add lemon juice.
- Use a spoon to baste the pan juices over the lobster meat. Once cooked, take it off the heat.
- Serve them warm with leftover hot butter and lemon juice over each tail.
- Garnish with a lemon wedge and chop parsley. enjoy your mouth-watering lobster tails!
Nutrition Facts : Calories 106.00kcal, Carbohydrate 1.00g, Cholesterol 31.00mg, Fat 11.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 7.00g, ServingSize 4.00 people, Sodium 6.00mg, Sugar 1.00g, TransFat 1.00g, UnsaturatedFat 3.00g
SAUTEED LEEK AND FENNEL PASTA
This pasta offers robust savory flavors while feeling pretty light. The leek and fennel perfectly complement the acidity of the tomato marinara. Adapted from Hema's Mixed Bag blog.
Provided by Sabrina Sperry
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until firm to the bite and almost tender, 9 to 11 minutes. Drain, reserving 1/4 cup pasta water. Run cold water over pasta.
- Heat 1 tablespoon oil in a pot over medium heat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook and stir until garlic is fragrant, about 1 minute. Add tomatoes and mash with with a potato masher to break down. Stir and reduce heat to medium-low; let simmer.
- Heat remaining olive oil in a Dutch over medium-low heat. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. Add red pepper flakes and another pinch of salt. Add the tomato sauce and reserved pasta water; stir to combine. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season with salt and pepper.
- Place pasta in bowls and garnish with fennel fronds and Parmesan cheese.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 99.5 g, Cholesterol 4.4 mg, Fat 10.4 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 2.1 g, Sodium 362 mg, Sugar 5.3 g
EASY LOBSTER SPAGHETTI RECIPE BY GORDON RAMSAY
How to make Hell's Kitchen classic recipe Lobster and Spaghetti appetizer.
Provided by John Siracusa
Categories Appetizers
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts :
CREAMY LEMON PASTA WITH LOBSTER
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
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.
ANGEL HAIR PASTA WITH LOBSTER
A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.-Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside., In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque. , Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.,
Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 426mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
GARLIC BUTTER LOBSTER SKILLET RECIPE
Steps:
- In a large pan, melt 6 tbsp butter on medium heat.
- Add in garlic and shallots, stirring occasionally, until fragrant and soft - about 4 minutes.
- Stir in wine and increase heat to high.
- Stir in lobster meat, lemon zest, and tarragon.
- Cook to piping hot and sauce is reduced, about 5 minutes.
Nutrition Facts : Calories 340 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 620 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM
Cele Bullis of Gainesville, Georgia, writes: "My husband and I recently went to a restaurant in Alpharetta, Georgia, called Vinny's on Windward. He ordered a pasta entrée with lobster and cream sauce and thoroughly enjoyed it. I'd love to make the dish for him. Can you get the recipe?" This can be prepared with 20 ounces of large raw shrimp instead of lobster, if you like. Peel and devein the shrimp, then sauté uncovered in butter until opaque in center, about three minutes. Cut each shrimp lengthwise in half.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
- Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.
LOBSTER SAUCE FOR PASTA
Provided by Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 22
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.
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LINGUINE WITH LOBSTER | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (52)Category MainCuisine ItalianTotal Time 20 mins
- 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. Season to taste with salt and pepper. Transfer to a plate for serving. Enjoy!
LOBSTER PASTA RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (44)Estimated Reading Time 7 minsServings 4
- Fill a large pot with a tight-fitting lid with 2" of cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.
- Break down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces; transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person); add knuckle and claw meat to bowl with tail meat and chill until ready to serve.
- With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.
- Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids. (If cream isn’t reduced to about 2 cups, don’t sweat it—you can always reduce it a bit more before adding the pasta.)
SPAGHETTI WITH LOBSTER TAILS SAUCE - 2 SISTERS RECIPES BY ...
From 2sistersrecipes.com
4.4/5 (28)Total Time 30 minsServings 4
- Allow tails to sit on the counter and defrost for about 1 hour, or defrost in the refrigerator overnight. Submerge tails in a bowl of cold water, and place them into the sink and run cold water over the tails for a few minutes. Rinsing them is very important to clean out the iodine. Drain in a colander. Place them on top of a few sheets of paper towels and press down with your hands to push out excess water.
- Using kitchen scissors, cut each tail down the center, then again across in quarters, cutting at the joints. Then cut off all the little fins from each side and discard them.
- In a large saucepan or skillet. On medium-low heat, heat olive oil with 1 tablespoon of butter. Add garlic and crushed red pepper. Sauté garlic until golden brown and translucent. about 1 minute.
- Add chopped tomatoes, chopped parsley, and 1 additional tablespoon of butter. Cover and simmer tomatoes for about 8 to 10 minutes, stirring occasionally. Keep in mind, if you use canned crushed tomatoes, you will need to cook the sauce 10 to 15 minutes longer before adding in the lobster tails.
LOBSTER LINGUINE WITH WHITE WINE SAUCE RECIPE BY NICOLE ...
From thedailymeal.com
4.1/5 (18)Total Time 35 minsServings 2Calories 1010 per serving
- Put an ounce of butter into a medium-sized sauté pan with a drizzle of olive oil over medium heat. Add the shallots and cook until translucent, about 3-4 minutes. Then, add the lemon juice and white wine, stirring everything together. Add the thyme, salt, and pepper and stir slowly again. Then, add the rest of the butter slowly, letting each piece melt into the sauce completely. Turn the heat down slightly and let the sauce reduce.
- Meanwhile, bring a pot of salted water to a boil. Cook the linguine for 7–11 minutes, until al dente. Strain the linguine and add immediately to the white wine sauce, followed quickly by the cooked lobster meat. Stir everything together, making sure it’s all coated and incorporated. Plate immediately and garnish with Parmesan cheese.
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- Cook pasta in salted water according to the package instructions, strain, and set aside. Make sure to reserve 1/3 cup of water after pasta is cooked.
- Add lobster meat to the pan along with some salt and pepper, 1/2 tsp. of tarragon, 1 tsp. of parsley, and 1 tbsp. of chives. Toss lobster meat with all the added ingredients and butter and cook it for just a minute or two, until it's hot.
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Ratings 1Category Main CourseServings 2Estimated Reading Time 7 mins
- To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. **NOTE: This allows the lobster meat to fully cook through with shell blocking it.**
- Add lobster tails to pan and generously brush tops of lobster meat with butter mixture and bake everything for 15-20 minutes or so.
- In the meantime, cook the linguine pasta according to the packaging (about 8-11 minutes) and drain. Set aside.
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