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Lobster Pasta
SUBMITTED BY:
TopKanoli
"Excellent Lobster Pasta... Lobster lovers that love italian dig in!! Perfect for Valentines Day!"
RECIPE RATING:
Read Reviews
(18)
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SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (12 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped
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DIRECTIONS
Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
FOOTNOTE
If you wish to purcase an already cooked lobster, boil it for 3 to 4 minutes just to warm it up.
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REVIEWS
Reviewed on Apr. 19, 2006 by dakine99876
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dakine99876
Apr. 19, 2006
AWESOME dish!!! Really simple and easy to follow but totally DELICIOUS!!! I substituted the whole lobster for frozen lobster chunks and added bell peppers, mushrooms, and some corn starch to thicken it. Definitely a dish I'll be making again.
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2 users found this review helpful
AWESOME dish!!! Really simple and easy to follow but totally DELICIOUS!!! I substituted the...
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Reviewed on Feb. 10, 2008 by
AUTUMN609
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AUTUMN609
Feb. 10, 2008
I made a few little changes since we are trying to eat more healthy. I used half and half instead of cream, and I sauted the onions and garlic in olive oil, then added the tomatoes to that to avoid the extra fat. I used canned lobster to bring the cost down as well. Over all, still tasty and a little more healthy, so I didn't feel quite as bad about enjoying it. Better fresh, the leftovers (at least my way) weren't the greatest.
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1 user found this review helpful
I made a few little changes since we are trying to eat more healthy. I used half and half...
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Reviewed on Jan. 1, 2008 by
JKSFITZ
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JKSFITZ
Jan. 1, 2008
I made this recipe on New Year's day to use up leftover lobster from our New Year's Eve feast. My family loved this recipe, including my 10- and 12-year-old boys. They actually put it on their list of top 10 favorite meals! I was a bit skeptical, as the recipe seemed so simple, I thought it would be bland. But it was fantastic! I made a couple of changes: I used shallots instead of onions, 1/2 diced tomatoes and 1/2 tomato sauce instead of all diced tomatoes, and bow-tie pasta instead of spaghetti noodles. I really recommend the bow-tie pasta, as it carries the sauce really well. Serve with crusty bread to sop up the sauce!
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1 user found this review helpful
I made this recipe on New Year's day to use up leftover lobster from our New Year's Eve feast....
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Reviewed on Feb. 18, 2007 by hisdrinkoffering
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hisdrinkoffering
Feb. 18, 2007
Well, I have now tried this recipe two ways. The first time I planned to make it I could not find lobster, so I substituted steak (broil first till med. rare, dice, and add to sauce in the end). It was excellent. The second time I did use lobster, and it is excellent both ways. I would like to offer my suggestions for an even more enjoyable taste experience. I used many more cloves of garlic called for, used extra buuter, and added fresh, chopped mushrooms. I did not use the amount of cinnamon called for, as only a hint is what it needed. Just maybe 1/2 a teaspoon. The most important ingredient I added, and someone is bound to thank me for this, is Sherry (Marsala can also be used). About a 1/4 cup of this truly completes the taste. It makes all the difference. Also, only a few dashes of salt is needed. The 2 t called for I believe is way too much. I also used a 28 oz sized can of Pureed Tomatoes, instead of diced, for a smoother sauce. Can top with freshly grated parmesean. I would love to read someone else's review who tried making this with the sherry, or substituting w/ a good cut of steak. I would hate to be the only one to savor this recipe with the additions. Wonderful with a crusty bread and a caesar salad.
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1 user found this review helpful
Well, I have now tried this recipe two ways. The first time I planned to make it I could not...
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Reviewed on Feb. 1, 2007 by LEANNEMAYER
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LEANNEMAYER
Feb. 1, 2007
I made this for Christmas dinner with my in-laws and it turned out excellent. We altered the recipe slightly so we could use the shellfish we had on hand - lobster tails, crab legs and shrimp. Absolutely delish!
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1 user found this review helpful
I made this for Christmas dinner with my in-laws and it turned out excellent. We altered the...
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Reviewed on Jan. 26, 2007 by stacebakescakes
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stacebakescakes
Jan. 26, 2007
I halved the recipe, added scallops and used angel hair pasta--my picky hubby loved it! Next time I'm planning to add wild mushrooms and a sprinkle of good Parmesan cheese.
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1 user found this review helpful
I halved the recipe, added scallops and used angel hair pasta--my picky hubby loved it! Next...
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Reviewed on Jul. 14, 2006 by Fernanda Rios
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Fernanda Rios
Jul. 14, 2006
I've done this twice in 3 days. I had my mom in law over for dinner and my husband loved this and asked me to repeat it today while having my dad over! And he doesnt even like pasta. I followed the recipe the first time and the second I didn't add lobster and it was just as good.
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1 user found this review helpful
I've done this twice in 3 days. I had my mom in law over for dinner and my husband loved this...
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Reviewed on Jun. 30, 2006 by Lindsey R
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Lindsey R
Jun. 30, 2006
I made this the night after a huge lobster feast with the leftovers. It was a huge hit, everyone in my family cleaned their plates. I added about half the cream and it was still excellent.
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1 user found this review helpful
I made this the night after a huge lobster feast with the leftovers. It was a huge hit,...
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Reviewed on Feb. 17, 2006 by ToniTiger
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ToniTiger
Feb. 17, 2006
This was easy straight forward and more so I used a recipe from this person for aubergine s with chocolate which was amazing!!! The lobster was succylent the sauce on the pasta amazing.. My woman on valentine's day couldnt believe it!!
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1 user found this review helpful
This was easy straight forward and more so I used a recipe from this person for aubergine s...
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Reviewed on Jan. 20, 2008 by
CookD
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CookD
Jan. 20, 2008
Good flavor... Added broccoli and roasted red peppers... forgot the tomatoes. Grated imported Parmigiano-Reggiano cheese on top made this dish.
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0 users found this re