Lobster Asparagus Penna Pasta Recipes

WHOLE WHEAT PENNE WITH LOBSTER AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
• Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
• In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
• In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
• Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
• Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

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 & ASPARAGUS PENNA PASTA

Steps:

• wash asparagus and cut off woody ends cut into 1" pieces place into boiling salted water for 2 mins. Drain and chill in ice to stop cooking and retain color, drain again. Cook penna pasta drain chill and drain again. In hot pan melt butter, add lobster and shrimp cook until shrimp is opaque. Add asparagus, pasta, and alfredo sauce, cooking until everything is heated through. Split between 4 bowls and garnish with parm. cheese.

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 PENNE PASTA

Steps:

• 1. Wash asparagus thoroughly and cut off tough woody ends. 2. Cut asparagus into 1" pieces. 3. Place asparagus into boiling salted water for two minutes. 4. Drain and chill in ice water to stop cooking and to help retain its color. Drain again. 5. Cook penne pasta according to directions on the box. 6. Drain and chill in ice water to stop the cooking process. Drain again. 7. In a hot saute pan, melt the two tbsp. of roasted garlic butter. 8. Add lobster meat and shrimp, cooking until the shrimp is opaque. 9. Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through. 10. Split between four bowls and garnish with fresh grated Parmesan cheese.

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.

LOBSTER AND ASPARAGUS LASAGNA

Steps:

• Preheat oven to 400 degrees.
• Butter a 3 quart lasagna dish.
• Lightly steam asparagus-4 to 5 minutes.
• Remove from pan and set aside.
• In a medium saucepan over medium heat melt butter.
• Add flour and whisk well, you want a light brown rue, about 5 minutes.
• Stir in chicken broth and pepper.
• Stir until thick and bubbly.
• Reduce heat to low, add cheese stirring until cheese is melted.
• Whisk in sherry.
• Cover bottom of pan with a thin layer of sauce.
• Place 1/3 of the lasagna noodles on bottom of dish.
• Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
• Repeat layers.
• Top with tomatoes, sauce and remaining Parmesan cheese.
• Cover with foil and bake for 20 minutes.
• Uncover and bake for 10 minutes.
• Serve.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

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.