Ingredients
- 3 -1 3/4 lb lobsters
- 1 lb angel hair pasta
- 2 sticks unsalted butter clarified
- Salt to taste

Preparation
- Boil the lobsters 18-20 min
- Clarify the butter.
- Melt the butter until the white foam rises to the top and remove the foam. You don’t have to get it all. Strain it through a cheese cloth lined strainer
- Prepare the pasta. Don’t rinse
- Remove the lobster meat from the shell and cut it into bite sized pieces
- Toss the lobster in the butter
- Salt to taste
- Toss that with the pasta
Ingredients
- 3 1 3/4 lb lobsters
- 3 Tbsp olive oil
- 1/4 c tomato paste
- 2 lg plum tomatoes chopped
- 1/3 c white wine
- 2 Tbsp white wine vinegar
- 2 cloves garlic sliced thin
- 2 sprigs fresh tarragon
- 2 sprigs fresh thyme
- 6 c heavy cream
- 1 1/2 lb fettuccine
Preparation
- Boil lobsters for 12 min
- Remove the meat and chop to bite size pieces
- Save the shells
- Heat the oil
- Sauté the shells for about 3 min
- Reduce heat and add tomato paste, stirring for 3 min
- Stir in tomatoes, wine, vinegar, garlic, tarragon and thyme
- Add cream and boil 2 min
- Reduce to simmer 20 min
- Strain the sauce
- Return the sauce to the pot
- Add lobster
- Heat on low
- Cook the pasta according to directions
- Drain but don’t rinse
- Toss the pasta in the sauce

Ingredients
- 1 lb elbow macaroni
- 6 Tbsp melted butter
- 2 cloves garlic minced
- 1/2 c red onions finely chopped
- 1/4 c flour
- 3 c milk at room temp
- 1 &1/2 c grated white cheddar
- 1&1/2 c grated Gruyere
- 1 Tbsp Dijon mustard
- 1/2 c finely chopped chives
- 1/8 tsp cayenne
- 1 lb cooked lobster meat coarsely chopped
- Dash of salt and pepper
- 2 c crushed oyster crackers
Preparation
- Prepare macaroni according to directions
- Preheat oven to 375
- Sauté garlic and onions in 2/3 of the melted butter for 5 min
- Whisk in the flour and heat for 1 min
- Whisk in milk and bring to a boil
- Stirring constantly simmer for 3 min until it’s smooth and thick
- Remove from heat
- Whisk in cheeses, mustard, chives and cayenne
- Fold in the lobster and pasta and a dash of salt and pepper
- Pour into a greased baking dish
- Combine the remaining butter with the crushed crackers
- Sprinkle over the top
- Bake for 30 min
- Let stand 5 min before serving
Ingredients
- 4 lg lobster tails
- 1 c fish stock
- 3 Tbsp veg oil
- 12 pearl onions, peeled
- 2 tsp crushed garlic
- 1-2 fresh chilies, seeded and finely sliced
- 5 curry leaves
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cardamom
- 1 cinnamon stick
- Juice of 1 lemon
- 1 – 2 Tbsp light brown sugar
- 4 lg ripe tomatoes skinned and chopped (cut an x into the base of the tomato, boil for 1 min, place in an ice bath and peel the skin from the x. It will come off in 4 easy sheets)
- 1/4 c plain yogurt.
- 1 lb ramen noodles or 4 packages
Preparation
- Boil the tails in the fish stock for 5 min
- Remove the meat from the shells and chop into bite sized pieces, save the stock
- Sauté lobster in oil for 1 min
- Remove the lobster and add onions
- Sauté until golden
- Add garlic and sauté 1 more min
- Add chilies, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon
- Stir for 30 sec., Sizzling the herbs
- Add tomatoes, lemon juice, sugar and stock
- Cover and Simmer 10 min
- Prepare the ramen according to directions
- Add lobster to sauce for 3 min
- Add yogurt, stir in to heat
- Pour lobster sauce over ramen
Enjoy your Lobster Pasta.
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