Spaghettini With Lobster Sauce Food

SPAGHETTINI WITH SPICY SEAFOOD

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

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.

SPICY LOBSTER PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
• Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
• Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
• Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.

ITALIAN LOBSTER SAUCE FOR SPAGHETTI

Steps:

• 1. Cook lobster. Set lobster meat aside.
• 2. Gently warm six tablespoons olive oil over medium heat. Add onion and cook to pale gold. Add garlic and cook until garlic takes on a little color.
• 3. Add crushed tomatoes, the red pepper flakes and a generous pinch of salt. Stir once or twice and reduce heat to medium low. Partially cover and simmer 1/2 hour.
• 4. Add reserved lobster meat and parsley. Season to taste. Serve over choice of pasta.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

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.

SARDINIAN LOBSTER SPAGHETTI

Steps:

• Heat the butter in a saucepan, and once sizzling add the onion and garlic.
• Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
• Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
• Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
• Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

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.