"Excellent Lobster Pasta... Lobster lovers that love italian dig in!! Perfect for Valentines Day!" — Toree
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1 large (2 pound)
1 (28 ounce) can
ground black pepper
1 (8 ounce) package
fresh parsley, chopped
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.
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!
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!
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.
I thought this was simply fantastic. The only thing I did different was chop up the lobster in big bite size chunks so it was mixed in with the pasta. I made this for a family get together so I tripled all the ingredients except for the lobster which I quadrupled and the cinnamon which I only put 1 teaspoon to all that sauce and you could still taste it. The recipe calls for way too much cinnamon, use very little. I have to say this was very different than anything I've made before but it was a huge it.
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.
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.
Good flavor... Added broccoli and roasted red peppers... forgot the tomatoes. Grated imported Parmigiano-Reggiano cheese on top made this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 442
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