French Spaghetti With Lobster Recipes

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.

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.

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.

Steps:

• Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
• Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.