Best Spaghetti Homard Lobster Recipes

Olive Garden Lobster Spaghetti image

Provided by nsomniak6

Categories Lobster

Time 55m

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, Fat 78.8, SaturatedFat 43.9, Cholesterol 547.5, Sodium 1849.3, Carbohydrate 79.4, Fiber 4.8, Sugar 5.2, Protein 80

Spicy Lobster Pasta image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/4 teaspoon crushed red chile flakes
4 cloves garlic, minced
1 Fresno chile, minced (leave in the ribs and seeds for extra spice)
1 medium yellow onion, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes (preferably San Marzano)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spaghetti
Two 8-ounce lobster tails, fresh or frozen and defrosted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Good-quality extra-virgin olive oil, for drizzling, optional

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.