Best 11 Red Lobsters Lobster And Asparagus Penne Pasta Recipes

CREAMY LOBSTER LINGUINE

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.

LOBSTER AND ASPARAGUS AGNOLOTTI

Steps:

• In a pot of boiling water, cook the agnolotti according to directions on the package.
• In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
• Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
• This dish can easily be doubled.

LOBSTER AND ASPARAGUS PENNE PASTA

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.

PENNE WITH LOBSTER, CORN, ZUCCHINI, AND ARUGULA

Steps:

• Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath.
• When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside.
• Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside.
• Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve.

RED LOBSTER SHRIMP PASTA RECIPE - (4/5)

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 AND ASPARAGUS WITH LEMON BUTTER SAUCE

Steps:

• Cut the lobster tails along each side of the underside with scissors.
• Pull the lobster flesh away from the shells and cut into thick slices.
• Top and tail the snow peas.
• Break off the woody end of the asparagus.
• Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
• Heat the butter in a pan, add green onions, lemon rind and juice.
• Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

LOBSTER PASTA

Steps:

• Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
• As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
• When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
• Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
• Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
• Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

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.

LOBSTER PASTA WITH HERBED CREAM SAUCE

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.

CHICKEN AND ASPARAGUS WITH PENNE PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover a baking sheet with aluminum foil.
• Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
• Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
• Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
• Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
• Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.

RED LOBSTER SHRIMP PASTA

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.