LOBSTER TAIL SPAGHETTI RECIPES

Name: Lobster Pasta
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 2 serving(s)
Ingredients: 1 1/4 lbs lobsters, steamed, shelled, and cut into chunks; 3 garlic cloves, minced; 2 tablespoons butter; 3 tablespoons extra virgin olive oil; 3 scallions, sliced; salt and pepper; 1/4 teaspoon red pepper flakes, to taste; 1/2 lb whole wheat spaghetti

LOBSTER PASTA RECIPE - FOOD.COM

Lobster Pasta Recipe - Food.com image

I had a whole steamed lobster left over from Valentine's Day, so I used it in this quick, easy microwave recipe.

Total Time 14 minutes

Prep Time 5 minutes

Cook Time 9 minutes

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 lbs lobsters, steamed, shelled, and cut into chunks
3 garlic cloves, minced
2 tablespoons butter
3 tablespoons extra virgin olive oil
3 scallions, sliced
salt and pepper
1/4 teaspoon red pepper flakes, to taste
1/2 lb whole wheat spaghetti

Steps:

In a large pot bring water to a boil.
Add spaghetti and cook 9 minutes, until al dente.
Separate the lobster tail and cut in half lengthwise, then into slices crosswise.
Crack the claws and take out the meat.
Add butter, garlic, and olive oil to a large microwave safe bowl and cook for 2 minutes until garlic softens.
Add scallions, spices, and lobster and microwave an additional 1 1/2- 2 minutes until heated through.
Drain spaghetti and add to bowl, toss and serve.

Nutrition Facts : Calories 910.6, FatContent 35.6, SaturatedFatContent 10.9, CholesterolContent 390.9, SodiumContent 1315.6, CarbohydrateContent 88.8, FiberContent 0.7, SugarContent 0.6, ProteinContent 64.4

SPAGHETTI WITH LOBSTER FRA DIAVOLO RECIPE | MARTHA STEWART

Spaghetti with Lobster Fra Diavolo Recipe | Martha Stewart image

The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.

Provided by Martha Stewart

Categories Seafood Recipes

Total Time 3 hours

Prep Time 20 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
4 garlic cloves, crushed
1/2 teaspoon red-pepper flakes
2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
2 cups water
Coarse salt and freshly ground pepper
4 cups lobster stock or fish stock
3 lobster tails in shells
1 pound spaghetti
2 tablespoons chopped fresh basil

Steps:

Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

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