Best 20 Lobster Pasta Recipes

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In the world of culinary delights, few dishes can rival the exquisite taste of lobster pasta. This luxurious seafood delicacy is a symphony of flavors, combining the succulent sweetness of lobster with the rich, creamy texture of a perfectly cooked pasta. Whether you're a seasoned chef or a home cook looking to impress your guests, crafting the perfect lobster pasta is an art form that requires careful attention to detail and a keen understanding of flavors. Embark on a culinary journey as we delve into the secrets of creating an unforgettable lobster pasta, exploring the nuances of ingredient selection, cooking techniques, and the art of balancing flavors to achieve a truly exceptional dish.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER, SHRIMP AND SCALLOP PASTA



Lobster, Shrimp and Scallop Pasta image

Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.

Provided by Shon Marie

Categories     < 60 Mins

Time 40m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 16

2 lbs linguine, cooked & drained
4 ounces lobster meat, 1 inch pieces
16 medium shrimp, 31/35 size peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half and 1/2 inches slices
1 red bell pepper, 1 inch pieces
4 ounces snow peas
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons parsley, fresh and chopped

Steps:

  • Saute all seafood in 2 oz butter until half cooked, remove and set aside.
  • Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
  • Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
  • Mix lemon juice and cornstarch and blend into chicken stock.
  • Return seafood to pan.
  • Simmer 5 minutes.
  • Add chopped parsley and serve over noodles.

RED LOBSTER SHRIMP PASTA



Red Lobster Shrimp Pasta image

This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.

Provided by KitKat54

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 garlic cloves (I added more!)
1 lb shrimp, peeled, deveined and tails removed
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine

Steps:

  • Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
  • Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
  • Add clam juice (or chicken broth) and bring to a boil.
  • Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
  • Reduce heat to low; add cream, stirring constantly.
  • Add cheese, stirring until smooth. Cook until thickened.
  • Add shrimp back in to sauce. Heat thoroughly.
  • Add remaining ingredients except pasta.
  • Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
  • Serve with additional grated parmesan cheese.

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

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 YELLOW TOMATOES AND BASIL



Lobster Pasta With Yellow Tomatoes and Basil image

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

4 lobsters, 1 1/4 pounds each, or 1 pound cooked lobster meat
1 pound sturdy pasta, like mafaldine, reginetti, lasagnetti, long ziti, macaroni, bucatini or rigatoncini
4 tablespoons olive oil
2 large shallots, finely diced
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cups chopped yellow tomato or halved yellow cherry tomatoes
Salt and pepper
2 handfuls basil leaves, torn or roughly chopped

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

LOBSTER PASTA WITH HERBED CREAM SAUCE



Lobster Pasta with Herbed Cream Sauce image

Categories     Milk/Cream     Dairy     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Lobster     White Wine     Fall     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Steps:

  • Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
  • Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
  • Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

GARLICKY SHRIMP & LOBSTER PASTA



Garlicky Shrimp & Lobster Pasta image

Came up with this one a few summers ago when I wanted to impress a newly acquired "beau". He loved it, I hated him ....I dumped him but kept the recipe. Creamy & cheesy, this one isn't low in calories but it is pretty quick. Basically an Alfredo recipe but really garlic-ed up. I've also made this w/crayfish once & it was just as good.

Provided by bellisima

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 lb salted butter
2 tablespoons olive oil
1/4 cup chopped garlic
1 pint heavy cream
8 ounces freshly grated parmesan cheese (NOT "sprinkle cheese" or parmesan in a can-freshly grated is best; can use bagged shredded if need b)
1/2 lb fresh shrimp, cleaned & deveined
1/2 lb lobster, cut into bite size pieces
1/4 teaspoon ground nutmeg (fresh ground is best)
1 teaspoon fresh lemon juice
salt & pepper
1/4 cup fresh basil, chopped
1 lb cooked pasta, of your choice (I usually use penne or fusilli)

Steps:

  • In large skillet slowly melt the butter over medium-high heat.
  • While it's melting add the olive oil (this should keep it from burning).
  • Butter/oil should be bubbly but not browned.
  • Brown the garlic in the butter/olive oil, tossing to keep color even.
  • Be careful not to burn.
  • Lower heat slightly and add the heavy cream& nutmeg.
  • Stir, scraping bottom of the pan.
  • Simmer for 3 minutes, stirring OFTEN.
  • Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
  • Before adding more cheese, make sure the last bit has melted into the cream mixture.
  • Add the shrimp& lobster.
  • This should cook fairly quickly.
  • Salt& pepper to taste& toss w/cooked pasta& chopped basil.
  • Excellent in the summer served with May Wine or any slightly sweet white wine.
  • Also great with Peach Iced tea.

ANGEL HAIR PASTA WITH LOBSTER



Angel Hair Pasta with Lobster image

A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.-Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

2 lobster tails (8 to 10 ounces each)
2 garlic cloves, minced
3 tablespoons olive oil
1/2 cup white wine or chicken broth
2 tablespoons tomato puree
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked angel hair pasta
1 cup fresh arugula or baby spinach, coarsely chopped
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Shredded Romano or Parmesan cheese, optional

Steps:

  • Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside., In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque. , Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.,

Nutrition Facts : Calories 290 calories, Fat 8g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 426mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

AMAZING SEAFOOD PASTA WITH LOBSTER



Amazing Seafood Pasta with Lobster image

Better than any seafood pasta I've had in any restaurant! Lobster, crab, and shrimp make this savory dish a crowd pleaser. Serve with sliced French bread.

Provided by GreekMuse

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package bow-tie pasta
3 tablespoons butter, divided
1 tablespoon finely diced shallot
2 cups heavy whipping cream
½ cup dry white wine (such as Chardonnay)
cayenne pepper
2 pinches saffron
salt and ground black pepper to taste
1 pound uncooked shrimp - peeled, deveined, and tails removed
½ pound cooked lobster meat
½ pound cooked lump crabmeat
lemon, juiced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, add 1 tablespoon butter, and stir. Set aside and keep warm.
  • Melt remaining butter in a large saucepan over medium heat. Add shallot and cook until softened, about 1 minutes. Add cream and wine and bring to a boil. Add cayenne pepper, saffron, salt, and black pepper. Reduce heat to a low simmer for 10 minutes; sauce will not thicken.
  • Heat a frying pan over medium heat. Add shrimp and cook until opaque, 3 to 5 minutes. Add lobster and crab and cook until heated through, about 2 minutes more. Season lightly with salt and black pepper.
  • Add seafood combination to the pot with the sauce and stir. Add lemon juice and simmer over low heat 10 minutes more.
  • Serve cooked pasta in individual bowls with 2 ladles of sauce on top. Fold sauce gently into pasta and top with a dash of black pepper.

Nutrition Facts : Calories 1116.4 calories, Carbohydrate 90.5 g, Cholesterol 433.5 mg, Fat 57.3 g, Fiber 5.1 g, Protein 58.2 g, SaturatedFat 33.8 g, Sodium 735.4 mg, Sugar 4.3 g

RED LOBSTER CAJUN CHICKEN PASTA



Red Lobster Cajun Chicken Pasta image

Make and share this Red Lobster Cajun Chicken Pasta recipe from Food.com.

Provided by byZula

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or 2 tablespoons margarine
1 -2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or 4 ounces fettuccine pasta, cooked and drained
grated parmesan cheese, to taste

Steps:

  • Place chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
  • In a large skillet over medium heat, saute.
  • chicken in butter until almost tender, about 5 to 7 minutes.
  • Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.

SPICY LOBSTER PASTA



Spicy Lobster Pasta image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/4 teaspoon crushed red chile flakes
4 cloves garlic, minced
1 Fresno chile, minced (leave in the ribs and seeds for extra spice)
1 medium yellow onion, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes (preferably San Marzano)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spaghetti
Two 8-ounce lobster tails, fresh or frozen and defrosted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Good-quality extra-virgin olive oil, for drizzling, optional

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.

LOBSTER & SHRIMP PASTA RECIPE - (4.7/5)



Lobster & Shrimp Pasta Recipe - (4.7/5) image

Provided by AliceV

Number Of Ingredients 12

INGREDIENTS:
LOBSTER & SHRIMP PASTA
Serves: 2-3
2 Tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped

Steps:

  • Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside. Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces. Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley. *Brandy Cream Sauce* ¼ cup of White Wine 4 threads of Saffron 1 tsp Basil, Dried ½ tsp Thyme, Dried Shells from lobster (see pasta recipe) 1 cup Heavy Cream ½ cup of Chicken Broth 1 ¼ tsp Cornstarch 2 tsp Water, cool tap 2 Tbsp Brandy Salt and White Pepper to taste PREPARATION: Combine the cornstarch and cold water in a small cup and set aside. In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper. Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer. Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.

SPICY LOBSTER PASTA



Spicy Lobster Pasta image

This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 lobsters, 1 1/2 pounds each
2 tablespoons butter
1 small carrot, chopped
1 celery rib, chopped
1 bay leaf
A few thyme sprigs
2 tablespoons olive oil
1 small onion, finely diced
4 garlic cloves, minced
1/2 teaspoon hot red pepper flakes (pepperoncino)
Salt and pepper
1/2 cup white wine
2 cups tomato purée
1/2 cup heavy cream
1 pound bucatini pasta, or other firm-textured dry pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest

Steps:

  • Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
  • With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
  • Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
  • Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
  • Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.

Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams

RED LOBSTER'S CAJUN CHICKEN PASTA RECIPE - (4.1/5)



Red Lobster's Cajun Chicken Pasta Recipe - (4.1/5) image

Provided by á-174942

Number Of Ingredients 14

2 boneless skinless chicken breast halves cut thin strips
2 teaspoons Red Lobster's Cajun Seasoning (see recipe)
2 tablespoons butter or margarine
8 slices green pepper
8 slices sweet red pepper
1 green onion sliced
1 cup heavy cream - (to 2)
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly-ground black pepper
4 ounces linguine cooked,drained
Grated Parmesan cheese (optional)

Steps:

  • Place chicken and Cajun Seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5 to 7 minutes. Add peppers, mushrooms and onion; cook and stir for 2 to 3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese, if desired. This recipe yields 2 servings.

ANGEL PASTA WITH LOBSTER SAUCE



Angel Pasta with Lobster Sauce image

This is said to be very similar to the Olive Garden's Lobster Spaghetti. In any case, it sounds amazing.

Provided by Sackville

Categories     Lobster

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15

9 ounces angel hair pasta, cooked
4 lobster tails, fresh or frozen and thawed
8 fresh mushrooms, sliced
5 green onions, sliced
3/4 cup thinly sliced sweet red peppers or 3/4 cup green pepper (or both)
1/2 cup chopped sun-dried tomato
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
6 slices bacon, cooked and crumbled
2 cups whipping cream
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
1/4 teaspoon pepper
fresh spinach leaves, wilted (optional)
lemon slice (optional)

Steps:

  • Cook the pasta according to directions on the package, then set aside and keep warm.
  • Place the lobster tails in boiling water and simmer for 12-15 minutes.
  • Drain and remove the meat from the shells.
  • Cut the meat into bite-sized pieces and set aside.
  • Cook the mushrooms, onions, red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat.
  • Stir constantly until tender.
  • Add lobster and bacon; stir well.
  • Add pasta, whipping cream, basil, lemon juice, and pepper.
  • Continue stirring until all ingredients are heated through.
  • Serve over fresh spinach leaves, if desired, and garnish with lemon slices.

RED LOBSTER SHRIMP PASTA RECIPE - (4/5)



Red Lobster Shrimp Pasta Recipe - (4/5) image

Provided by Booper-2

Number Of Ingredients 11

1/3 cup extra virgin olive oil
3 garlic cloves (I added more!)
1 pound shrimp, peeled, deveined and tails removed
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
2 tablespoons cream cheese
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine

Steps:

  • Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add clam juice (or chicken broth) and bring to a boil. Add wine; cook over medium high heat for 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese, cream cheese, stirring until smooth. Cook until thickened. Add shrimp back in to sauce. Heat thoroughly. Add remaining ingredients except pasta. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese.

LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA



Lobster, Shrimp and Andouille Sausage over Pasta image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound baby shells pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
1 tablespoon minced fresh garlic
1 tablespoon dried herbes de Provence
Sea salt
8 ounces cooked lobster meat
8 medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
1 tablespoon white wine
4 medium fresh tomatoes, quartered
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Steps:

  • Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
  • While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

BUTTER-POACHED LOBSTER WITH CHERRY TOMATOES AND FRESH PASTA



Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta image

Butter-poaching lobster produces a beautiful, almost melt-in-the-mouth result. This dish combines the sweetness of butter-poached lobster with bright, acidic cherry tomatoes, a buttery sauce, and fresh, homemade pasta. The beurre monte in this recipe uses more water than usual, to produce a sauce that is less overwhelmingly rich when combined with the lobster.

Provided by Celestial Interference

Categories     Seafood     Shellfish     Lobster

Time 1h19m

Yield 6

Number Of Ingredients 11

1 ¾ cups all-purpose flour, or as needed
2 eggs
1 egg yolk
½ teaspoon salt
1 tablespoon salt
2 lobster tails
¼ cup water
¾ cup butter, cut into pieces
½ cup cherry tomatoes, halved
salt and ground black pepper to taste
10 leaves basil, or to taste

Steps:

  • Pour flour onto a clean work surface and make a well in the middle. Mix eggs, egg yolk, and 1/2 teaspoon salt together in a bowl. Pour the egg mixture into the well; slowly incorporate flour into egg mixture until combined. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed. Cover and let rest for at least 30 minutes.
  • Roll dough using a pasta machine or rolling pin; cut into noodles about 1/4-inch wide.
  • Bring a large pot of water to a boil; add 1 tablespoon salt. Prepare a large bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to 4 minutes; drain and shock in the ice water. Slit the shells with kitchen shears and gently extract the meat.
  • Heat 1/4 cup water in a saucepan over medium heat to just under a boil. Add butter, piece by piece, using a kitchen thermometer to keep the sauce at 160 to 180 degrees F (71 to 82 degrees C). Add lobster tails; cook until meat is opaque yet soft and almost undercooked, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain.
  • Divide pasta and lobster equally among serving plates. Add tomatoes to the butter sauce; cook until barely softened, about 2 minutes. Split the sauce and tomatoes equally over the pasta and lobster. Season with salt and pepper; garnish with basil leaves.

Nutrition Facts : Calories 414.4 calories, Carbohydrate 29.1 g, Cholesterol 185.2 mg, Fat 26.9 g, Fiber 1.1 g, Protein 14 g, SaturatedFat 16 g, Sodium 1716.9 mg, Sugar 0.3 g

LOBSTER AND ASPARAGUS PENNE PASTA



LOBSTER AND ASPARAGUS PENNE PASTA image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 7

6 oz. lobster meat cut in 1/2" - 3/4" chunks
6 oz. medium shrimp (90-120 count), raw and peeled
1 lb. penne pasta, cooked
4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
15 oz. DI GIORNO® Four-Cheese Alfredo Sauce
2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
Fresh grated Parmesan cheese

Steps:

  • 1. Wash asparagus thoroughly and cut off tough woody ends. 2. Cut asparagus into 1" pieces. 3. Place asparagus into boiling salted water for two minutes. 4. Drain and chill in ice water to stop cooking and to help retain its color. Drain again. 5. Cook penne pasta according to directions on the box. 6. Drain and chill in ice water to stop the cooking process. Drain again. 7. In a hot saute pan, melt the two tbsp. of roasted garlic butter. 8. Add lobster meat and shrimp, cooking until the shrimp is opaque. 9. Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through. 10. Split between four bowls and garnish with fresh grated Parmesan cheese.

CAJUN LOBSTER PASTA



Cajun Lobster Pasta image

Make and share this Cajun Lobster Pasta recipe from Food.com.

Provided by Mommie Cooks

Categories     Lobster

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

3 slices bacon
3 garlic cloves, Minced
1 bell pepper, any Color, Chopped
3 green onions, Chopped
3/4 cup broth (Chicken, Seafood, or Veggie will work)
1 teaspoon cajun spices
1 teaspoon Old Bay Seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon oregano
1 lb lobster
1/8 teaspoon pepper
1/4 cup heavy cream
salt

Steps:

  • Cook up your bacon in a small frying pan over medium heat. Remove the bacon and drain off the fat, reserving about a tablespoon.
  • To the pan add in your garlic and pepper. Cook it up on medium heat for about two to three minutes.
  • Add in the green onions. Let cook for an additional minute.
  • Chop up your bacon and add it to the pan along with the broth.
  • Now add in your spices; the cajun, old bay, onion powder, garlic powder, lemon pepper, oregano, and pepper.
  • Allow the mixture to heat back up and then turn your heat down to medium low. Add in your lobster and allow it about three to five minutes to heat up completely.
  • Last up, add in your cream.
  • Serve your finished lobster over fresh cooked pasta with a few pinches of parmesan cheese and a sprinkle of chopped green onions over the top.

Nutrition Facts : Calories 122.2, Fat 6.1, SaturatedFat 3.1, Cholesterol 112.5, Sodium 435.9, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 13.7

SPICY LOBSTER & SHRIMP PASTA



Spicy Lobster & Shrimp Pasta image

This simple recipe will be on your table more often than you think.

Provided by Monika Rosales

Categories     Seafood

Time 30m

Number Of Ingredients 11

1 lobster tail cooked
1/2 lb shrimp, peeled and deveined
1/4 c olive oil
3 garlic cloves,sliced thin
10 grape tomatoes, cut in half lenghwise
1/2 tsp red pepper flakes
1 Tbsp butter
salt/pepper to taste
parmesan cheese to taste
parsley for garnish
8 oz pasta, cooked al dente

Steps:

  • 1. In a large pot of boiling water, cook the pasta al dente
  • 2. In a large skillet pan, olive oil,grape tomatoes, garlic on low....meanwhile chop the lobster meat into bite size pieces, put in....add in the cooked pasta and red pepper flakes..then the shrimp, raw and butter gently combine everything...cover and cook about 10 mins until shrimp turns pink....then stir everything and serve with parmesan cheese and parsley.

Tips:

  • Choose the right lobster: Select live lobsters that are heavy for their size and have a dark blue-black shell. Avoid lobsters with missing or damaged claws or shells.
  • Cook the lobster properly: To boil lobster, place it in a large pot of boiling water and cook for 10-12 minutes per pound. For steaming, place the lobster in a steamer basket over a pot of boiling water and cook for 7-10 minutes per pound.
  • Remove the lobster meat: Once the lobster is cooked, remove the meat from the shell. To remove the tail meat, twist the tail and pull it away from the body. To remove the claw meat, crack the claws with a lobster cracker and remove the meat with a fork.
  • Make a flavorful sauce: Combine butter, garlic, shallots, white wine, and cream to make a rich and flavorful sauce for the pasta. You can also add other ingredients like mushrooms, shrimp, or asparagus to the sauce.
  • Cook the pasta al dente: Cook the pasta according to the package instructions until it is al dente, or slightly firm to the bite. This will help it hold its shape and texture in the sauce.
  • Combine the lobster and pasta: Add the cooked lobster meat and sauce to the cooked pasta and stir to combine. Serve immediately, garnished with fresh parsley or chives.

Conclusion:

Lobster pasta is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can make a lobster pasta dish that is sure to impress your family and friends. Whether you choose to boil or steam the lobster, make a simple or complex sauce, or add other ingredients to the dish, the key is to use fresh, high-quality ingredients and cook the lobster and pasta perfectly. With a little practice, you can master the art of making lobster pasta and enjoy this luxurious dish at home.

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