Angel Pasta With Lobster Sauce Recipes

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 IN A BASIL PESTO-TOMATO SAUCE RECIPE

Steps:

• Extract the meat of the lobster from the claws, knuckles, and tail. Clean off any waste that may be left on the lobster. Cut into bite size pieces and set to the side
• Chop your tomatoes, pepper, and onions and throw in the skillet with olive oil, salt & pepper. Cook on medium high heat. While cooking, smash tomatoes to create tomato sauce
• While tomatoes are cooking, start on the pesto. In your blender or processor add basil, garlic, olive oil, parmesan, pine nuts, and salt & pepper. Blend until it turns to a paste.
• Start on your pasta. Bring water to a boil. Once water comes to a rolling boil, add pasta and salt. Cook until al dente.
• Continue to break down your tomatoes and stir until sauce is nice and thick. When sauce is thickened, add pesto and still until evenly combine.
• Add pasta and lobster to sauce. Coat evenly. Garnish with basil and enjoy!

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.

ANGEL HAIR PASTA WITH LOBSTER

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.,

ANGEL PASTA WITH LOBSTER SAUCE

Steps:

• Cook the pasta according to directions on the package, then set aside and keep warm.
• Place the lobster tails in boiling water and simmer for 12-15 minutes.
• Drain and remove the meat from the shells.
• Cut the meat into bite-sized pieces and set aside.
• Cook the mushrooms, onions, red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat.
• Stir constantly until tender.
• Add lobster and bacon; stir well.
• Add pasta, whipping cream, basil, lemon juice, and pepper.
• Continue stirring until all ingredients are heated through.
• Serve over fresh spinach leaves, if desired, and garnish with lemon slices.

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.