Excellent lobster pasta... lobster lovers that love Italian!! Perfect for Valentine's Day!
Just yummy and easy to make! - 20 Oct 2010
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)
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)