Spaghetti Homard Lobster Recipes

SPICY LOBSTER PASTA

Spicy Lobster Pasta image

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

Ingredients

12 ounces spaghetti
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 pound cherry and/or Sun Gold tomatoes, halved
1 pound picked cooked lobster meat or cooked large shrimp
Freshly ground black pepper
1 teaspoon finely grated lemon zest
Lemon wedges (for serving)

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.

LOBSTER PASTA WITH SPICY ROSé SAUCE

Lobster Pasta with Spicy Rosé Sauce image

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

3/4 tasse (180 ml) shallots finely chopped
3 tablespoon (45 ml) olive oil
4 garlic cloves chopped
1/2 teaspoon (2.5 ml) hot chili flakes (or less if you don't like spicy foods)
1/2 cup (125 ml) tomato paste
1/2 teaspoon (2.5 ml) salt
1/2 cup (125 ml) brandy
1/4 cup (60 ml) boiling water
1 cup (250 ml) Belsoy creamy soya
flesh of 2 lobster of 1 1/2 lb each
12 onces (340 g) gluten-free spaghetti
3/4 cup (180 ml) pasta water
3 tablespoon (45 ml) parsley, chopped

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

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