Lobster Pasta

    (72)
    55 min

    Excellent lobster pasta... lobster lovers that love Italian!! Perfect for Valentine's Day!


    84 people made this

    Ingredients
    Serves: 4 

    • 1 large (1kg) fresh lobster
    • 50g butter
    • 1 large onion, chopped
    • 3 cloves garlic, chopped
    • 2 (400g) tins diced tomatoes
    • 4 tablespoons olive oil
    • 4 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 tablespoon ground cinnamon
    • 225ml double cream
    • 350g spaghetti
    • 1 tablespoon butter
    • 1 clove garlic, minced
    • 1 bunch fresh parsley, chopped

    Method
    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bring a large pot of water to the boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
    2. As soon as the lobster starts cooking, melt 50g of butter in a large frying pan over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
    3. When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthways. Place the halves meaty side down into the pan with the onion and garlic. Cook for about 3 minutes.
    4. Bring another pot of water to the boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until al dente. (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.)
    5. Add the tomatoes to the pan and turn the heat up to high to bring to the 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 colour. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
    6. 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 centre. Sprinkle all over with parsley and serve.

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    Reviews & ratings
    Average global rating:
    (72)

    Reviews in English (62)

    3

    Just yummy and easy to make!  -  20 Oct 2010

    by
    105

    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.  -  18 Feb 2007  (Review from Allrecipes US | Canada)

    by
    56

    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!  -  01 Jan 2008  (Review from Allrecipes US | Canada)

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