Reviewed: Apr. 23, 2012

I made this recipe last night for my sisters birthday celebration. This dish was very good and I made it "almost" just as the recipe stated. My only changes were using langostinos rather than whole lobsters, using a little cumin to replace the cinnamon (after reading the reviews, I didn't want to chance using the cinnamon), adding about 1/4c of white wine to the sauce while it was simmering, a dash of hot sauce, and a squirt of lime juice. I think this dish tasted really good as-is, but seamed to be missing something. I think if I make this again I will try to add a little more spicy to it to amp up the favor and maybe some veggies like mushrooms and asparagus. All in all, a very good dish ... but I would leave out the cinnamon.

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Reviewer:

ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 16, 2012

This is one terrific recipe with a few modifications. I used 2 lobster tails, shelled and chopped into 3/4 inch pieces, also subbed chopped shallots for the onions, reduced the salt to 1 tsp, the cinnamon to 1/2 tsp, the cream to 1/2 cup & added 1/4 cup dry sherry & 1/2 tsp hot pepper flakes, along with sliced mushrooms and 1/2 sliced red pepper. After simmmering all to the right consistency I added the fresh lobster and cooked until just done. Of course I served this on fresh pasta, topped with freshly grated parmesan & chopped Italian parsley. We had our guests begging for the recipe.

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Reviewer:

Luv2cook

Reviewed: Mar. 14, 2012

This is was not to my liking. I think the measurements for the cinnamon is wrong. I agree with the guy below it taste like cinnamon rolls. I hope you read this before trying. add cinnamon to taste

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Reviewer:

vance

Reviewed: Feb. 2, 2012

This dish is AMAZING!!! In addition to the lobster I grilled up some fresh italian sausage that our local market makes and when I placed the lobster in the pan with the onions and the garlic I sliced up the sausage and threw that in there too. This was so good even my pickiest eater ate it all!! Since I like my food with a little spice, I threw in some cayanne pepper over the top and it was sooooo good. This is definately a keeper. You do not even need to use the lobster, you could use shrimp also. Again, it was YUMMY!

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Reviewer:

IzzysMomma

Reviewed: Aug. 26, 2011

This was sooo good that I am making it again today.

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Reviewer:

vviti@verizon.net

Reviewed: Jul. 11, 2011

THIS WAS GREAT..T.Y.

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Reviewer:

fat-casey

Reviewed: May 24, 2011

Not a fan of the cinnamon even reduced to 1 tsp. Would be better with paprika subs for it I think.

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Reviewer:

sewhappy

Reviewed: May 10, 2011

Made it today with leftover lobster and shrimp from our Mother's Day meal. it was excellent! I added just a touch of cinnamon, used bow tie pasta, and blanched a some broccoli at the end of cooking the pasta. I didn't have heavy cream, so I used evaporated milk and some flour to thicken the sauce. It was a great dish. Thanks for sharing the yummy recipe! We had ours with corn on the cob, salad and baked kale.

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Reviewer:

mommypie

Reviewed: Apr. 14, 2011

My family loved this recipe. I made some substitutions: immitation lobster, fresh tomatoes, margarine, and half & half. I also added some red & yellow peppers. I doubled the recipe but left the cinnamon at 1T. Before cooking the spaghetti I broke it in half to make it easier to toss. I incorporated the meat into the sauce and tossed the pasta in it. My husband, who 1)never eats leftovers and 2) ranks new dishes "good" at best LOVED this. He told me a half dozen times it's his new favorite dish. He also ate all of the leftovers.

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Reviewer:

spiralgirl71

Reviewed: Feb. 16, 2011

This recipe was so delicious. I took the advice of others and only added a teaspoon of cinnamon and it was more than enough. I also used whole wheat spaghetti and cut up the lobster and mixed it in with the sauce. My husband loved it too, it was our valentine's dinner.

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