LOBSTER SPAGHETTI RECIPES

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OLIVE GARDEN LOBSTER SPAGHETTI RECIPE - FOOD.COM



Olive Garden Lobster Spaghetti Recipe - Food.com image

Make and share this Olive Garden Lobster Spaghetti recipe from Food.com.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 16

2 (1 1/2 lb) lobsters
1 teaspoon dried thyme
1 teaspoon Old Bay Seasoning
1/8 teaspoon crushed red pepper flakes
1 ounce extra virgin olive oil
1 medium onion, diced
1 tablespoon chopped garlic
1 cup white wine
1 pint heavy cream
6 ounces fresh spinach
5 ounces roma tomatoes, diced
1/2 cup cold butter, cut into pieces
2 ounces sherry wine
1 teaspoon salt
1/2 teaspoon pepper
12 ounces spaghetti (Follow box directions for cooking pasta)

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.

Nutrition Facts : Calories 1444.9, FatContent 78.8, SaturatedFatContent 43.9, CholesterolContent 547.5, SodiumContent 1849.3, CarbohydrateContent 79.4, FiberContent 4.8, SugarContent 5.2, ProteinContent 80

LOBSTER SPAGHETTI RECIPE GORDON RAMSAY - HELL'S KITCHEN



Lobster Spaghetti Recipe Gordon Ramsay - Hell's Kitchen image

How to make this Hell’s Kitchen classic recipe Lobster and Spaghetti appetizer.

Provided by John Siracusa

Categories     Appetizers

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

Two 1¼-pound live lobsters or 1 lb. (C.B.T.) claw, body, tail meat mixture
12 oz. spaghetti
4 tbsp. extra virgin olive oil, plus more for garnish
3 garlic cloves, fine chopped
1 large shallot, fine chopped
? tsp. crushed red pepper flakes, or more to taste
½ cup dry white wine
8 oz. tomato sauce, homemade or store-bought
½ cup plus
2 tbsp. vegetable broth
Kosher salt and freshly ground black pepper
2 tbsp. chiffonade fresh basil, for garnish as well
2 tbsp. chopped fresh parsley, for garnish as well
½ plum tomato, small dice (optional)

Steps:

  • Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10–12 minutes.
  • Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.
  • After cooled, remove the meat from the tails, claws, and knuckles. Chop the lobsters into small pieces.
  • Start a large pot of salted water to a boil.
  • Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.
  • While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.
  • Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.
  • Now add the white wine and reduce heat to 1/3. Stir in the tomato and ½ cup vegetable broth, season, simmer for 5 minutes.
  • Now add some of the remaining vegetable broth if the sauce is too thick.
  • Add lobster meat to the sauce and continue cooking for 1 minute.

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