Recipe: 6 Lobster with Spaghetti Recipes for You

Hi Harry,

I found this posting below. There are six different recipes for Lobster with pasta. I think which ever recipe you make your wife will love it just for the sentiment behind it! Good Luck, and I'm sure I'm not the only one that thinks you are a great husband!

Lobster Spaghetti
From: phaedrus
Sunday, October 21, 2001 4:54 PM

...all of the pasta with lobster recipes that I have that have a creamy sauce.

Interestingly, I found a review of Olive Garden by an Italian food critic who said that lobster spaghetti is not an authentic Italian dish. - Phaed

Angel Pasta with Lobster Sauce

9 oz. angel hair pasta, cooked
4 fresh or frozen lobster tails, thawed
8 fresh mushrooms, sliced
5 green onions, sliced
3/4 cup thinly sliced sweet red & green pepper
1/2 cup chopped sun-dried tomatoes
2 tablespoons unsalted butter or margarine, 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 & lemon slices (optional)

Set pasta aside after cooking and keep warm. Place lobster tails in boiling water and simmer 12 to 15 minutes. Drain well and remove lobster meat from shells. Cut meat into 1/4 inch pieces; set aside.

Cook mushrooms and next 3 ingredients in butter and oil in a large skillet over medium high heat, stirring constantly, until tender. Add lobster and bacon; stir well.

Add pasta, whipping cream, basil, lemon juice, and pepper; cook, stirring constantly, until thoroughly heated. Serve immediately over fresh spinach leaves, if desired. Garnish, if desired over a bed of spinach leaves with lemon slices.

Spaghetti Ala Savito
Serves two

200 grams spaghetti
150 grams lobster meat cut into bite size pieces
160 ml cream
1 onion finely chopped
1 piece garlic chopped
150 grams mushrooms sliced
150ml white wine
30ml brandy
1 tbsp mustard
2 tbsp tarragon
60ml olive oil
60 grams parmesan cheese
20 grams chopped walnuts
salt and pepper to taste

In a saucepan cook spaghetti in salted water until all dente. In a frying pan heat 30 ml olive oil, add garlic, put in the lobster meat and cook on a high heat for no more than two minutes. Flamb with brandy and strain in a bowl reserving the juices.

Heat 30ml olive oil, add onion and cook until transparent. Add the mushrooms and continue cooking until the liquid has evaporated. Add white wine and reduce the liquid by half. Now add the mustard, herbs, walnuts and cream. Add lobster, spaghetti and parmesan cheese and toss and season immediately.

PASTA with LOBSTER, TOMATOES and "HERBES DE MAQUIS"

6 Servings
The parts of Corsica that are not cultivated or forested are covered with a thick underbrush called the Maquis. It consists of diverse
aromatic herbs that make the hillsides white with little flowers in the spring and inspire one of the island's nicknames, "the Scented Isle." A blend of these herbs, called herbes de maquis, is a flavoring for many seafood specialties, including this rich pasta and lobster dish.
Many say that the most flavorful lobsters in the Mediterranean come from the waters off Corsica.

For reasons of food safety, it is essential to make the sauce and finish cooking the lobster immediately after the lobster has been boiled.

1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 1/4 pounds each)

3 tablespoons extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
11\/2 teaspoons minced fresh mint
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
1/3 cup whipping cream

1 pound pasta (such as penne or fettuccine)

Chop tomatoes. Bring large pot of water to boil. Add lobsters; boil 2 minutes. Using tongs, transfer lobsters to cutting board.

Cut off claws and crack open. Remove meat from claws and cut meat into bite-size pieces. Cut off lobster tails. Cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half.
Remove coral (bright orange part) and tomalley (greenish part); finely chop.

Heat oil in Dutch oven over medium heat. Add lobster body pieces (not tails or claw meat), onion and garlic; Saut until onion is soft, about 10 minutes. Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil. Reduce heat; simmer until lobster is cooked through, about 8 minutes.

Using slotted spoon, remove lobster tail pieces and claw meat and reserve. Add cream to sauce. Simmer 20 minutes. Using tongs, remove lobster body pieces and discard. Season sauce with salt and pepper.

Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.

Drain pasta and return to pot. Add lobster and sauce and toss to coat. Divide among plates.

Bowtie Pasta With Lobster and Artichokes

3 c Heavy cream
1 c Dry sherry
2 c Lobster meat, diced
1 c Artichoke hearts, diced
1 c Tomatoes, peeled, seeded and diced
1/2 c Scallions, chopped
Salt, white pepper
4 c Bow-tie pasta, pre-cooked

Reduce cream by half over low heat. At the same time, in a separate pan, cook the artichokes, tomatoes and lobster meat in the sherry.

Add the scallions at the last, along with the cream. Season with salt, pepper.

Toss the pasta in hot water and drain well. Add to the lobster mixture and heat through.

Serve immediately.

Garnish with lobster claw and lemon wedge to side of pasta. Serves 2

Caputo's Pasta with Lobster Sauce
Presented by Tony Caputo's on December 28, 1999

2 lobsters, 1 1/2 lb. each
2 Tbl. extra virgin olive oil
2 cloves garlic, crushed but left whole
1 tsp. crushed red peppers
1/2 cup dry white wine
3/4 cup heavy cream
6 Roma tomatoes, peeled seeded and chopped
1 Tbl. truffle oil
1 lb. pasta

Bring a large pot of water to a boil, add and cook the lobsters for about ten min. Remove the lobsters and cool, reserve the liquid for
cooking the pasta. Remove meat from tails and claws and chop meat.

In a small saucepan, place the lobster bodies and 2 cups of water and bring to a boil. Boil slowly for about 30 min. or until liquid has reduced to 1 cup, strain and reserve liquid stock.

Cook pasta in the reserved liquid, in the meantime heat the olive oil in a large skillet over medium heat, add the garlic and red peppers,
cook for about 5 min. until garlic begins to get golden, then discard the garlic.

Add the white wine and cook over medium-high heat until it has almost evaporated, add the lobster stock and tomatoes and cook until liquid has almost evaporated.

Reduce the heat to low and add the cream, cook the mixture until just hot, about 5 min. Add the lobster meat and heat through. Drain the cooked pasta and toss in the skillet with the sauce.

Transfer to a platter, drizzle with the truffle oil and serve.

Pasta Ragout With Lobster Tails In Lemon Sauce

1 Cup Pasta
1 Cup Fresh Mushrooms -- halved
3/4 Lb. Lobster Tails
3/4 Pint Cream
1/2 Lemon
1 Dash Sherry
Salt And Pepper
Spice Salt -- (picanta)
Msg -- optional
Estragon
Garlic
Cornflour

Boil the pasta according to directions. Remove and run cold water over it. Fry the mushrooms in butter, then add the cream and bring to the boil. Thicken with cornflour. Season to taste. Add the pasta and lobster tails and simmer for a few minutes. Finally, add lemon juice, a little whipped cream and a dash of sherry. Serve with a
selection of wholemeal bread