French Spaghetti With Lobster Recipes

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CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
2 cups tomato puree
1/4 cup heavy cream
1 pound linguine
1/4 cup freshly grated parmesan cheese, plus more for garnish
1 cup baby arugula, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/2 cup fresh basil, roughly chopped, plus more for garnish
1 cup frozen peas, thawed
2 1 1/2-pound lobsters, steamed, meat removed and roughly chopped

Steps:

  • Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic and red pepper flakes and cook an additional 3 minutes, or until fragrant. Add the salt, tomato puree and heavy cream and stir to combine. Reduce the heat to low and simmer 5 minutes.
  • Bring a large pot of salted water to a boil. Cook the linguine 1 minute less than the suggested cooking time, about 10 minutes.
  • Using tongs, remove the pasta from the water and add directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas and lobster and simmer an additional minute, or until everything is heated through. Garnish with additional parmesan and basil, if desired.

CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

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.

FRENCH SPAGHETTI WITH LOBSTER



French Spaghetti With Lobster image

This was adapted from the recipe of Georges Billon, chef of Grand Hotel de Calla Rosa. The recipe entails reduction and a portion requires fast cooking.... take note. When studied well, it turns out very tasty.

Provided by Polar Bear

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 (3 lb) rock lobsters (or 1 rock lobster weighing 5 lbs. or more)
8 ounces spaghetti
3 cloves garlic
10 tablespoons olive oil
7 teaspoons fresh parsley
1 bay leaf
1 teaspoon dried thyme
1 cup fish stock
1 teaspoon tomato paste
1 cup white wine
1/2 bunch basil
salt and pepper

Steps:

  • Cook spaghetti in large boiler.
  • Set aside.
  • Cook the rock lobsters in a large pot of boiling pepper.
  • Drain.
  • Remove the meat from the tails in single piece.
  • Scrape coral and the insides of heads with a teaspoon.
  • Coarsely chop shells from the heads.
  • Place shells in a bowl and set aside.
  • Chop garlic cloves.
  • Heat 4 tbsps.
  • olive oil in a frying pan and saute the medallions of tail meat for 1 minute on each side.
  • Drain and set aside on a plate.
  • In the same pan, lightly saute the shells with the parsley, bay leaf and thyme.
  • Add 1 cup fish stock and reduce over low heat to three-quarters of the original volume.
  • Strain the broth into a bowl.
  • Heat 4 tbsps.
  • olive oil in a casserole.
  • Add chopped garlic, stir for 1 minute, add tomato paste.
  • Stir and add 1 cup white wine.
  • Simmer this sauce for 3 minutes over a low heat, then add the stock made from the shells.
  • Simmer for 5 minutes to reduce again, add the lobster coral, whip lightly, remove from heat, season to taste.
  • Add the cooked spaghetti, the remaining olive oil, and the lobster medallions to the casserole.
  • Sprinkle with chopped basil leaves and reheat.
  • Serve very hot.

Nutrition Facts : Calories 574.8, Fat 35.1, SaturatedFat 5, Cholesterol 0.6, Sodium 109.8, Carbohydrate 45.5, Fiber 2.1, Sugar 1.8, Protein 9.1

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