CREAMY LOBSTER LINGUINE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 15
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
Steps:
- Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
- As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
- When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
- Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
- Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
- Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 59.4 g, Cholesterol 239.7 mg, Fat 49.1 g, Fiber 5.7 g, Protein 47.8 g, SaturatedFat 23.3 g, Sodium 3425.6 mg, Sugar 8.2 g
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
LOBSTER FETTUCCINE
Make and share this Lobster Fettuccine recipe from Food.com.
Provided by Chuck Hughes
Categories Lobster
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the lobster stock:.
- In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
- In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
- For the fettuccine:.
- Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
- Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
- Cook's Note:.
- Any leftover lobster stock can be kept in the freezer for up to 3 months.
Nutrition Facts : Calories 315.4, Fat 20.3, SaturatedFat 5.8, Cholesterol 110.5, Sodium 540, Carbohydrate 18.7, Fiber 3.6, Sugar 5.8, Protein 16.4
FETTUCCINE ALFREDO WITH LOBSTER TAILS
Happy Holidays to you! And here comes your LOBSTER FETTUCCINE ALFREDO. Friends, get on this. Get on this right now. Just 5 simple ingredients till your mouth meets the velvety sauce on noodles on lobster combo.
Provided by Lindsay Ostrom
Yield 4
Number Of Ingredients 8
Steps:
- For the alfredo sauce, melt the butter in a small skillet. Remove from heat, add the whipping cream and stir in the parmesan until melted and smooth.
- For the pasta, cook according to package directions. Steam lobster tails in a few inches of white wine until cooked. Pull meat off the tails and roughly chop.
- Toss pasta, sauce and lobster together. Season with salt and pepper.
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.
LOBSTER FETTUCCINE
Provided by Chuck Hughes
Time 3h10m
Yield s: 4 servings
Number Of Ingredients 19
Steps:
- For the lobster stock:
- In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.
- In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.
- Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.
- Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.
- Cook's Note: Any leftover lobster stock can be kept in the freezer for up to 3 months.
More about "lobster fettuccine recipes"
LOBSTER PASTA RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (43)Estimated Reading Time 6 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.)
BEST ITALIAN LOBSTER PASTA RECIPE - THE TASTE EDIT
From thetasteedit.com
4.5/5 (21)Category Main CourseCuisine Italian, PastaEstimated Reading Time 2 mins
- Bring salted water to a boil in a large stockpot. When the water is boiling, drop linguine and set timer for 8 minutes.
- Add enough oil to just coat the bottom of a large saute panand add the chilis and garlic cloves to the cold pan and turn on the heat.
- Get the full instructions for our easy Lobster Pasta recipe, plus a free digital book of our most popular Italian recipes by signing up below.
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 FETTUCCINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (4)Total Time 20 minsServings 2Calories 906 per serving
10 BEST PASTA WITH LOBSTER MEAT RECIPES - YUMMLY
From yummly.com
LOBSTER FETTUCCINE IN HERBED CREAM SAUCE - A TASTE FOR …
From atastefortravel.ca
5/5 (32)Total Time 30 minsCategory Main CourseCalories 954 per serving
- Bring wine and two sprigs of thyme to a simmer in a saucepan. Place lobster tails and meat in wine (adding enough water to cover the meat), cover and poach for 3 minutes or until done. Lobster should turn a bright red colour.
- Remove the pieces of lobster with a slotted spoon. When the lobster has cooled enough to handle, remove lobster meat from shell and chop the meat into bite-sized pieces. Pour the wine cooking liquid through a strainer into a cup, discarding the thyme.
- Add the finely chopped red onion and red pepper, minced garlic, finely chopped herbs (reserving half the herbs for garnish), salt and a few turns of freshly grated pepper. Sauté until the onion softens but is not browned.
FETTUCCINE & LOBSTER & SHRIMP IN A SHALLOT & WINE SAUCE RECIPE
From myrecipes.com
5/5 (2)Servings 6
- Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
- Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
- Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
EASY LOBSTER PASTA RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
4.4/5 (18)Total Time 15 minsCategory PastaCalories 431 per serving
- Boil water in large stock pot and prepare pasta to package directions, until al dente - leaving it slightly chewy.
25 BEST LEFTOVER LOBSTER RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (1)Published 2021-05-18Category Recipe Roundup
- 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.
- Lobster Artichoke Dip. Entertaining just got easier with this lobster artichoke dip. Combine cream cheese, parmesan, and Romano cheese together with mayonnaise for the ultimate appetizer that leaves you feeling warm and gooey inside.
- Lobster Salad. A cool and refreshing lobster salad makes for an ideal side or main dish on a balmy evening. This tangy salad brings together the lobster meat with celery, herbs, and a light lemon and mayo dressing.
- Lobster Risotto. Lobster is already the food of the gods, but this aromatic lobster risotto takes the decadence up a notch. The secret ingredient, a ¼ cup of sherry, brings a sweet, nutty hint to this risotto.
- Lobster Rolls (Lobster Salad Rolls) Now you can devour this New England classic no matter where you live! The lobster meat is combined with celery, shallots, chives, lemon zest, and light mayo.
- Spicy Lobster Pasta. Is there a greater pairing than seafood and pasta? It doesn’t seem like it! You could substitute the spaghetti here for fettuccini, linguini, or any long and silky pasta variety.
- 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.
- Lobster Cobb Salad. For a healthier and guilt-free leftover lobster meal, try this fresh lobster Cobb salad. It has all the delectable makings of a traditional Cobb salad, but the addition of lobster makes this a fantastic and entertaining plate.
- Lobster Stew. Butter, milk, and cream come together to make this lobster stew into the king of comfort food. You can whip this stew up before dinner guests arrive or for a convenient weeknight meal.
- Lobster Lasagna. Lobster might not be the most traditional lasagna ingredient, but adding seafood reinvents this Italian icon in the best way possible.
LOBSTER PASTA WITH CREAMY GARLIC SAUCE - SAVOR THE BEST
From savorthebest.com
5/5 (5)Total Time 30 minsCategory Main DishCalories 599 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
- Just before draining the pasta, scoop out 1/2 cup of pasta water and reserve for later. Drain the pasta.
- Make the crispy panko topping. Melt 3 tablespoons of butter in a skillet. Add the garlic cloves and the panko bread crumbs. Stir continuously until the bread crumbs are golden brown.
JAMIE OLIVER LOBSTER SPAGHETTI PASTA RECIPE | EASY TO MAKE ...
From thefoodxp.com
Ratings 20Calories 476 per servingCategory Chef's Delight
- Boil the water and put the lobster in. Set the fire in medium mode and boil the lobster for 15-20 minutes.
- Set the lobster aside and drain the stock. Keep a portion of the stock aside (1 1/2 glass) to use for the sauce.
- Put the stock in a new casserole and boil it again. When the stock starts to boil, add the spaghetti and boil them for 7 minutes.
LOBSTER AND SHRIMP FETTUCCINE | THE STAR
From thestar.com
- Pour 3 tbsp of olive oil into a sauce pan and add garlic, letting the garlic gain colour over a medium flame
LOBSTER PASTA | TESCO REAL FOOD
From realfood.tesco.com
Servings 2Calories 606 per servingTotal Time 25 mins
CREAMY LOBSTER FETTUCCINE RECIPE - CHATELAINE
From chatelaine.com
3.6/5 (109)Total Time 25 minsCategory RecipesCalories 557 per serving
LOBSTER FETTUCCINE ALFREDO (SUPER CREAMY) - COOKED BY JULIE
From cookedbyjulie.com
5/5 (2)Total Time 45 minsCategory EntreeCalories 1035 per serving
GARLICKY LOBSTER FETTUCCINE ALFREDO - SIMPLY SCRATCH
From simplyscratch.com
5/5 (1)Total Time 45 minsCategory Mains & EntreesCalories 404 per serving
FODY'S BROILED LOBSTER WITH CREAMY TOMATO POLENTA
From fodyfoods.com
BLACKENED SHRIMP & LOBSTER PASTA ⋆ REAL HOUSEMOMS
From realhousemoms.com
LOBSTER FETTUCCINE | CANADIAN LIVING
From canadianliving.com
10 BEST HEALTHY LOBSTER PASTA RECIPES - YUMMLY
From yummly.com
LOBSTER FETTUCCINE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love