Lobster With Pasta And Mint Recipes

PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT

Steps:

• Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.
• Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.

LOBSTER WITH PASTA AND MINT

Steps:

• Bring a large pot of water to a boil and salt it. Put about an inch of water into another large pot, add a not-too-big pinch of salt, put in lobster and cover pot. Steam lobster until it is red, about 3 minutes; you do not have to cook it through. Remove it and keep water simmering with cover off. As soon as you can, remove lobster's tail and claws; return body to simmering liquid. Remove meat from claws and tail and return shells to pot; chop meat roughly.
• Put olive oil in a large skillet over medium heat. Add garlic and lobster meat and toss; cook until it sizzles, then add chili flakes and lower heat. Strain lobster-cooking water, discarding body and shells; you will want a couple of cups.
• Meanwhile, cook pasta until it is not even close to tender, but just bending. Drain it, reserving some cooking liquid if you have less than 2 cups of lobster liquid. Add pasta to lobster/garlic mixture, with about a cup of lobster liquid. Cook, stirring occasionally, until pasta is tender, adding more liquid as necessary. Stop cooking when pasta is tender, taking care not to add too much liquid.
• Taste and add more salt, chili flakes or olive oil if you like. Stir in the mint and serve.

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.

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.

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.