SPICY LOBSTER PASTA
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.
Provided by David Tanis
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
- With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
- Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
- Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams
SPICY LOBSTER PASTA
There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.
Categories Pasta Tomato Lobster Summer Bon Appétit
Yield 4 servings
Number Of Ingredients 11
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.
SPICY LOBSTER & SHRIMP PASTA
This simple recipe will be on your table more often than you think.
Provided by Monika Rosales
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large pot of boiling water, cook the pasta al dente
- 2. In a large skillet pan, olive oil,grape tomatoes, garlic on low....meanwhile chop the lobster meat into bite size pieces, put in....add in the cooked pasta and red pepper flakes..then the shrimp, raw and butter gently combine everything...cover and cook about 10 mins until shrimp turns pink....then stir everything and serve with parmesan cheese and parsley.
SPICY LOBSTER BISQUE
Creamy bisque soup with a hint of spice. Works great with crab meat too.
Provided by VHC123
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium heat. Add onion; cook and stir until tender, about 10 minutes. Add flour; stir until combined and cooked, 1 to 2 minutes. Pour in milk; cook and stir until thickened, about 5 minutes. Add heavy cream and lobster, stirring constantly, until bisque re-thickens, about 5 minutes.
- Stir cooking sherry, paprika, and Cajun seasoning into bisque. Cook until flavors combine, 2 to 4 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 14.5 g, Cholesterol 178.6 mg, Fat 44 g, Fiber 1 g, Protein 13.3 g, SaturatedFat 27.3 g, Sodium 358.8 mg, Sugar 5 g
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.
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 :
LOBSTER PASTA WITH SPICY ROSé SAUCE
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Add salt to large pot of water and bring to a boil.In a large pot on medium, cook the shallots in the oil for 5 minutes and stir frequently. Add the garlic and chili flakes and cook for another minute.Add the tomato paste and salt and cook for another 5 minutes, stirring frequently until the tomato paste browns a bit.Add the brandy and cook for another 2 minutes while stirring continuously.Remove ¼ cup (60 mL) of the boiling water using a measuring cup and add the soy sauce in the same cup (this will prevent the cream from separating when added to the sauce). Reduce the heat to low and add the cream to the tomato paste mixture. Mix well.Add the lobster flesh and gently stir. Turn the heat off.Cook the pasta following the instructions on the package. Before draining the pasta, remove ¾ cup (180 mL) of pasta water and add it to the sauce along with the cooked pasta. Gently combine and add the fresh parsley. Mamma mia...Source : K pour Katrine
LINDA'S SPICY LOBSTER LINGUINE
This recipe comes courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
- Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
- Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
- Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.
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- Step 1: Fill a large pot with water and bring to a boil over high heat. Fill a nearby sink or large bowl with ice water.
- Step 2: Cook 4 (1-pound) live lobsters, in batches, for 5 minutes each. Do not try to cook all the lobsters at once; they should be cooked in batches to keep the water boiling.
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- Lobster Bisque. Bisque is one of the most popular seafood soups, and for good reason. Quick and easy, this lobster bisque is oozing with creaminess. Combine your leftover lobster with flavor-enhancing staples such as garlic and butter to create a soup that’s rich and delicious.
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- Lobster Mac and Cheese. Just when you thought that mac and cheese couldn’t get any better, this recipe came along! This lobster version is a wholesome comfort food with a lavish twist.
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- Lobster Lasagna. Lobster might not be the most traditional lasagna ingredient, but adding seafood reinvents this Italian icon in the best way possible.
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