LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
- Bring a pot of well-salted water to a boil and cook pasta.
- Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
- When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams
OLIVE GARDEN LOBSTER SPAGHETTI
Make and share this Olive Garden Lobster Spaghetti recipe from Food.com.
Provided by nsomniak6
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preparing the lobster:
- Boil water in pot large enough to hold the lobsters.
- Drop lobsters in pot and boil for 3 minutes. When finished cooking, remove lobsters from pot.
- Twist off the two front claws where they join the body.
- Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise.
- Season lobster with Old Bay, thyme and crushed red pepper.
- Preparing the sauce:
- Heat olive oil in large pot. Saute onions over medium heat until translucent, approximately 4 minutes.
- Add garlic and saute another minute, add wine and sherry, salt and pepper.
- Add lobster. Bring to boil, cook for 4 minutes.
- Remove lobster meat from sauce and set aside, cook another 4 minutes.
- Add cream and bring to a boil for 7 minutes. Strain sauce and add liquid back to the pan. Add spinach and tomatoes and butter and bring to a boil.
- Add lobster to reheat.
- Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.
Nutrition Facts : Calories 1444.9, Fat 78.8, SaturatedFat 43.9, Cholesterol 547.5, Sodium 1849.3, Carbohydrate 79.4, Fiber 4.8, Sugar 5.2, Protein 80
LOBSTER AND SHELLS
Provided by Ina Garten
Time 6h31m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.
LOBSTER SPAGHETTI
This is a very simple Lobster Spaghetti recipe. I found this on the Olive Garden website. I've tweaked it slightly for our taste. My husband and I both love anything with lobster and anything with pasta. I purchase Lobster Tails when my market puts them on sale and take them home and freeze them until time comes to make this wonderful dish.
Provided by By The Lake
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- HEAT water in a very large stock pot until boiling.
- PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise. * IF USING lobster tails, place both into boiling water. Allow to boil for 5 to 7 minutes. Remove from water and allow to cool slightly.
- COMBINE onion, garlic, and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry, and the halved lobsters OR lobster tails. Cover and allow to simmer for 10 minutes. Remove lobsters from the sauce.
- TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body. * IF USING lobster tails, remove the meat from the shells. If desired, cut the lobster tails into large chunks.
- ADD spinach, tomatoes, and butter to sauce. Bring to a boil, lower the heat, and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for and additional 5 minutes. Season to taste with salt and pepper.
- COAT cooked, drained pasta with the sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.
Nutrition Facts : Calories 737.6, Fat 24.2, SaturatedFat 9.2, Cholesterol 101.8, Sodium 684.7, Carbohydrate 77.8, Fiber 6.2, Sugar 6.3, Protein 29.2
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