Best Lobster Pasta Recipes

LOBSTER, SHRIMP AND SCALLOP PASTA

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.

SPICY LOBSTER PASTA

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.

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.

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.

LOBSTER PASTA

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.

RED LOBSTER CAJUN CHICKEN PASTA

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.

GARLICKY SHRIMP & LOBSTER PASTA

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

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.,

SPICY LOBSTER PASTA

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.

PASTA WITH LOBSTER, WILD MUSHROOMS, AND CREAM

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add lobster tails and sauté until shells are bright red in spots, about 5 minutes. Cover skillet; reduce heat to low and cook until lobster is cooked through, about 6 minutes. Remove from heat. Using slotted spoon, transfer lobster to work surface. Using heavy large knife, cut each tail lengthwise in half. Remove meat from shell. Cut meat crosswise into 1/2-inch pieces.
• Return same skillet to medium-high heat (do not clean). Add mushrooms, half of basil, green onions, and garlic; sauté until mushrooms soften, about 5 minutes. Add cream and clam juice. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to low. Add lobster (or shrimp if using) and simmer 1 minute. Stir in remaining basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot. Pour sauce over pasta and add cheese; toss over low heat until warmed through, then serve.

AMAZING SEAFOOD PASTA WITH LOBSTER

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.

LOBSTER & SHRIMP PASTA RECIPE - (4.7/5)

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.

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

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.

LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA

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.

LOBSTER PASTA SALAD

Steps:

• Cook the pasta per package directions for al dente.
• Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
• To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
• Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
• Pour the dressing over the mixture; toss gently but thoroughly to mix.
• Cover and refrigerate at least 2 hours and up to 8 hours.
• If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
• Serve chilled.

SPICY LOBSTER PASTA

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.

ANGEL PASTA WITH LOBSTER SAUCE

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)

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.

BUTTER-POACHED LOBSTER WITH CHERRY TOMATOES AND FRESH PASTA

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.