Lobster Asparagus Penna Pasta Recipes

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

LOBSTER AND ASPARAGUS AGNOLOTTI

Steps:

• In a pot of boiling water, cook the agnolotti according to directions on the package.
• In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
• Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
• This dish can easily be doubled.

PENNE PASTA WITH ASPARAGUS SAUCE

Steps:

• Cut the asparagus into one inch pieces; reserving the tips.
• Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
• Reserve the water by using a slotted spoon to remove the asparagus to a colander.
• Put the drained asparagus in a food processor.
• Cook the tips for 3-5 minutes until just tender.
• Remove from water with slotted spoon, reserving the water.
• Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
• Cook the pasta in the asparagus water to your liking.
• Drain the pasta saving 2 cups of the water.
• Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
• Stir in tips and grated cheese.
• Stir until cheese is melted.
• Serve with a light dusting of chopped parsley.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE

Steps:

• Cut the lobster tails along each side of the underside with scissors.
• Pull the lobster flesh away from the shells and cut into thick slices.
• Top and tail the snow peas.
• Break off the woody end of the asparagus.
• Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
• Heat the butter in a pan, add green onions, lemon rind and juice.
• Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

ASPARAGUS PENNE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

CAVATELLI PASTA WITH LOBSTER, SPRING PEAS, AND MASCARPONE

Steps:

• Cook lobsters (if necessary):
• In 10- to 12-quart pot, bring salted water to boil. Plunge in 2 lobsters headfirst, then boil, covered, 10 (for 1 1/4-pound lobsters) to 11 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to sink to drain. Return water to boil, and cook remaining lobsters in same manner.
• When lobsters are cool enough to handle, remove meat from tails and claws. Discard or reserve for another use tomalley, any roe, and shells, and wipe off any coagulated white albumin from meat. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
• Make cavatelli:
• Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tablespoons olive oil, and toss to coat.
• In heavy large sauté pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add shallots and garlic and sauté until translucent, about 1 minute. Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes. Sprinkle with salt and serve immediately.