Lobster Pasta Recipe

Maureen Said:

LOBSTER RECIPE HELPPPPPppppp!!!!!!!!!!!!!!!!!!!!!!!!?

We Answered:

I would chop the lobster into strips or dice even smaller, and brown it quickly with butter, garlic, salt, lemon juice, dill maybe and serve it to put on top of the pasta. You can add white wine to that lobster sauce, or cream, milk or white sauce to make an alfredo-type sauce.

Ramona Said:

Does anyone have a recipe for a pasta alfredo with lobster

We Answered:

2/3 cup lobster meat
2 oz. melted butter
8 oz. heavy cream
2 tsp. garlic
2/3 cup grated Parmesan
4 Tbsp. chives
1/8 tsp. salt
12 oz. pasta

Directions:
Ladle butter into heated pan. Add lobster hornemeat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and
stir until Parmesan is melted. Sprinkle over top of the sauce and
stir in. Add pasta and saute until light in color. Serve hot in a
12 ounce rarebit. Top with 2 tablespoons of chives.

Makes 2 servings.
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Alfredo's Pink Lobster Sauce

Ingredients:
1 pound lobster ravioli (boiled per instructions)
2 tablespoons extra-virgin olive oil
1 clove garlic -- chopped
1/2 cup dry white wine
1/2 pint heavy cream
1 medium tomato -- chopped
1 lobster, meat only
Salt and pepper
Crushed red pepper

Warm olive oil in large skillet over low heat. Add garlic and saute until translucent. Add lobster meat and cook until it loses its color. Add wine, and heat until it evaporates. Add cream, turn up heat and let it come to a boil (about 1 minute). Add tomato and let simmer over low heat for 5 minutes.

Add salt, pepper and crushed red pepper flakes to taste. Serve over ravioli.

Serves 4
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Lobster Alfredo

Ingredients:
2/3 cup lobster hornemeat
2 ounces melted butter
8 ounces heavy cream
2 teaspoons garlic
2/3 cup grated Parmesan
4 tablespoons chives
1/8 teaspoon salt
12 ounces pasta

Ladle butter into heated pan. Add lobster hornemeat, saute until lobster meat turns white. Add the cream and garlic, lower the heat and stir with rubber spatula. Add grated Parmesan and chives and stir until Parmesan is melted.

Sprinkle over top of the sauce and stir in. Add pasta and saute until light in color. Serve hot in a 12 ounce rarebit.

Top with 2 tablespoons of chives.

Glen Said:

I need a recipe for Baby Lobster or Langostino pasta.?

We Answered:

http://www.bigoven.com/39710-Red-Hot-Babâ€¦

:)

Cecil Said:

no i want a lobster/cheese pasta recipe i like the blue or feta cheese.?

We Answered:

Wrong section. Ask this in recipes. Vegetarians don't eat Lobster.

Stella Said:

How do you make a lobster sauce?

We Answered:

Two ways, the French & the cream stlye.
1st the cream;
1/2 teaspoon olive oil
1/4 cup onions, finely diced
1/2 cup chopped lobster meat
2 ounces brandy
1 cup heavy cream

Heat oil in a small pan& saute onion; add remaining ingredients.
Cook over medium heat until cream is reduced by half.
Remove from heat, season to taste& serve .

French Style Lobster sauce;

1st steep whole lobster

2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water
enough water to completely cover lobsters

Place lobsters in a stockpot or other heat-proof container with a lid.

Bring water and vinegar to a rolling boil and then pour over lobsters and cover.

Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.

Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.
Twist off the tails from the body and pull off the flippers from the end of the tail. Push the meat out through the large end of the tail.
Remove the vein from the center of the tail.
After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.
Remove the meat from the knuckles. Save the bodies for stock.

Liquid from steeping the lobsters
Lobster bodies and shells
4 ounces butter
4 ounces flour
4 shallots, fine dice
1 small onion, fine diced
1 clove garlic, peeled and chopped
3 tablespoons tomato paste
4 ripe medium sized tomatoes, peeled, seeded and diced(link to tomato concassee)
1 tbsp chopped fresh tarragon
1 tsp chopped fresh thyme
1/2 cup cognac or brandy
Salt
Freshly cracked pepper

Melt butter in saucepan and saute shallots and onion until lightly browned, add garlic.

Rinse lobster bodies, removing and reserving the pale green tomalley and the orange roe.

Add lobster bodies and shells, tomatoes and tomato paste to the saucepan and saute for 5 minutes.
Add flour and stir well to make the roux..
Add 2 cups of steeping liquid 1/3 at a time, stirring to remove lumps between each addition.
Add herbs and simmer for 20 minutes, stirring often.
Salt and pepper to taste.
Strain through a fine chinois(china cap).

Sherry Said:

Does any body have a good recipe for lobster pasta salad?

We Answered:

Lobster Pasta Salad

Ingredients
6 ounces orecchiette or shell pasta
2 cups cooked lobster meat, cut into bite-sized chunks
1 cup diced celery
1/2 cup thinly sliced green onion, including tender green tops
2 tablespoons chopped fresh tarragon (or 2 t. dried tarragon, crumbled)
Dressing
3/4 cup mayonnaise
salt
fresh ground black pepper
1 tablespoon tarragon vinegar

Directions

Cook the pasta per package directions for al dente.

Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.

To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.

Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.

Pour the dressing over the mixture; toss gently but thoroughly to mix.

Cover and refrigerate at least 2 hours and up to 8 hours.

If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.

Serve chilled.

Corn and baked potatoes go well with lobster

I hope this was helpful,Take Care!!! :)

Duane Said:

Anybody have a good and easy recipe with shrimp?

We Answered:

Red Lobster Shrimp Pasta

1/3 C. olive oil
3 cloves garlic, minced
1 lb. shrimp, peeled, deveined and remove tails
2/3 C. clam juice or chicken broth
1/3 C. dry white wine
1 C. heavy cream
1/2 C. freshly grated Parmesan cheese
2 Tbsp. each lemon juice and chopped parsley
1/4 tsp. each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounces) cooked and drained
Methods/steps
Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam
juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until
smooth. Cook until thickened.

Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired. Makes 6 servings.

Lobster Pasta Recipe

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