Spaghettini With Lobster Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

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.

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.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
• Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.

Steps:

• In a pot large enough to hold the lobsters, warm olive oil and crush the garlic through a garlic press into the oil, stirring; do not let garlic brown.
• With your hands, crush tomatoes into pot. Bring sauce to a simmer and once simmering, add parsley, oregano, bay leaf, and peppercorns to sauce and stir. Add live lobsters, cover pot, and cook over medium-high heat until lobsters are red, about 12-15 minutes.
• While lobsters are cooking, bring a large pot of salted water to a boil and cook spaghettini. Drain and plate. Place lobsters over spaghettini and pour sauce over lobsters and pasta. Sprinkle with Romano cheese and serve.