Lobster Pasta

72 Ratings
  • 5 Rating Star 46
  • 2 Rating Star 10
  • 4 Rating Star 10
  • 1 Rating Star 3
  • 3 Rating Star 3
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Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!

By Toree
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.

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  • As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.

  • When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.

  • Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. 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.

  • Add the tomatoes to the skillet and turn the heat up to high to bring to a 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 color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.

  • 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 center. Sprinkle all over with parsley and serve.

Note

If you wish to purchase an already cooked lobster, boil it for 3 to 4 minutes just to warm it up.

Nutrition Facts

Per Serving:
878.86 calories; 47.77 g protein; 59.41 g carbohydrates; 5.66 g dietary-fiber; 8.22 g sugars; 49.13 g fat; 23.26 g saturated-fat; 239.67 mg cholesterol; 4274.83 IU vitamin-a-iu; 16.86 mg niacin-equivalents; 0.33 mg vitamin-b6; 38.77 mg vitamin-c; 185.19 mcg folate; 282.67 mg calcium; 8.38 mg iron; 110.28 mg magnesium; 1204.35 mg potassium; 3425.64 mg sodium; 0.64 mg thiamin; 442.2 calories-from-fat; 27 percent-of-calories-from-carbs; 50 percent-of-calories-from-fat; 21 percent-of-calories-from-protein; 24 percent-of-calories-from-sat-fat

Reviews (62)

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Most helpful positive review

hisdrinkoffering
02/18/2007
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.
Helpful
(108)

Most helpful critical review

Anonymous
01/11/2010
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!
Helpful
(31)
72 Ratings
  • 5 Rating Star 46
  • 2 Rating Star 10
  • 4 Rating Star 10
  • 1 Rating Star 3
  • 3 Rating Star 3
hisdrinkoffering
02/18/2007
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.
Helpful
(108)
JKSFITZ
01/01/2008
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!
Helpful
(56)
Anonymous
02/10/2008
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.
Helpful
(41)
Anonymous
01/11/2010
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!
Helpful
(31)
Ivanka
08/22/2008
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.
Helpful
(26)
Anonymous
04/19/2006
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.
Helpful
(15)
stacebakescakes
01/27/2007
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.
Helpful
(12)
Anonymous
04/14/2011
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.
Helpful
(10)
Lmgrano
02/01/2007
I made this for Christmas dinner with my in-laws and it turned out excellent. We altered the recipe slightly so we could use the shellfish we had on hand - lobster tails crab legs and shrimp. Absolutely delish!
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(9)
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