Reviewed: Apr. 28, 2010

I think this recipe is great my husband loves it, I cooked it this pass weekend for my family and they absolutely loved it.

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2 users found this review helpful

Reviewer:

patsygirl3

Reviewed: Apr. 27, 2010

Way too much cinnamon, it was a total bust. I think maybe if you only put 1/4 tsp or so & use half & half instead of heavy cream it was kind of slimy...it is definately a salvagible recipe if u do some swaps.

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4 users found this review helpful

Reviewer:

Angie

Reviewed: Feb. 14, 2010

This was so divine! I did change a few things and took into consideration "hisdrinkoffering's" advice! What a fantastic dish. Even my toughest critics liked this one! (My 5 kids and husband)

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5 users found this review helpful

Reviewer:

Samantha Brown

Reviewed: Jan. 15, 2010

I made some small changes. I didn't add the cinnamon because some of the reviews said that it detracted from the dish and instead of heavy cream i used half and half. In the end it tasted pretty good. Although it was a little too salty, but still pretty good.

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6 users found this review helpful

Reviewer:

kingkatanakun

Reviewed: Jan. 10, 2010

Do you like your lobster/pasta to taste like cinnamon rolls, if so this is the plate for you! I was very excited to make this because it sounded delicious, the only thing that made me iffy was the cinnamon. Just like I thought the cinnamon was way to overpowering and made it grossly sweet. I was very disappointing since I spent a lot of money on this nice food, added extra garlic, extra onions,and mushrooms and sadly all I could taste was the cinnamon, I could barely taste the lobster. DO NOT ADD CINNAMON TO YOURS OR JUST ADD A DASH! you have been warned!

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21 users found this review helpful

Reviewer:

hgawenda

Reviewed: Jan. 4, 2010

So delicious!! I just used the juice from the tomatoes because none of us like them. This dish is so scrumptious you'll think you ordered take-out from a fine dining establishment!

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8 users found this review helpful

Reviewer:

mcdillie

Reviewed: Jan. 3, 2010

This was outrageously great!!! I loved the cinnamon in the cream sauce!! My husband made this for me today -- what a decadent treat!! Thank you for the recipe -- it will become one of our signature dishes!

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6 users found this review helpful

Reviewer:

grizzlygirl711

Cooking Level: Expert

Home Town: Las Vegas, New Mexico, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 25, 2009

The cinnamon in this dish dominates the flavors and I only added a little more than 1/2 tsp. My family didn't care for it. I would try this dish without the cinnamon.

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6 users found this review helpful

Reviewer:

csp

Cooking Level: Expert

Reviewed: Oct. 20, 2009

This was really tasty. I followed the recommended advice and added Marsala wine and mushrooms to this recipe. The Marsala really added a great flavor. I might have to try Sherry next time, but the Marsala was so good it would be a tough choice. I also added extra garlic and very little cinnamon. I put two shakes of the canister of cinnamon, probably less than 1/2 teaspoon. You could just barely taste it, but I think it may have added a little something special. I also used 1/2 and 1/2 instead of heavy cream to lessen the fat content a bit. I used 2 cans of 14.5 oz. stewed tomatoes, chopped up, plus I added just a bit of marinara sauce as well. We caught the lobsters fresh but I had frozen them before I made this meal. Two large tails, partially thawed only took about 4 minutes to turn bright orange in the boiling water. They cooked the rest of the way in the skillet after I cut the tails in half lengthwise. I cooked the tails like that but then ended up cutting them into chunks for the final product. My husband loved it, and he's very picky. I will definitely be using this recipe again.

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6 users found this review helpful