Lobster Recipes Part 3 – Lobster Pasta

Ingredients

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

Preparation

1. Boil the lobsters 18-20 min
2. Clarify the butter.
3. 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
4. Prepare the pasta. Don’t rinse
5. Remove the lobster meat from the shell and cut it into bite sized pieces
6. Toss the lobster in the butter
7. Salt to taste
8. 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

1. Boil lobsters for 12 min
2. Remove the meat and chop to bite size pieces
3. Save the shells
4. Heat the oil
5. Sauté the shells for about 3 min
6. Reduce heat and add tomato paste, stirring for 3 min
7. Stir in tomatoes, wine, vinegar, garlic, tarragon and thyme
8. Add cream and boil 2 min
9. Reduce to simmer 20 min
10. Strain the sauce
11. Return the sauce to the pot
12. Add lobster
13. Heat on low
14. Cook the pasta according to directions
15. Drain but don’t rinse
16. 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

1. Prepare macaroni according to directions
2. Preheat oven to 375
3. Sauté garlic and onions in 2/3 of the melted butter for 5 min
4. Whisk in the flour and heat for 1 min
5. Whisk in milk and bring to a boil
6. Stirring constantly simmer for 3 min until it’s smooth and thick
7. Remove from heat
8. Whisk in cheeses, mustard, chives and cayenne
9. Fold in the lobster and pasta and a dash of salt and pepper
10. Pour into a greased baking dish
11. Combine the remaining butter with the crushed crackers
12. Sprinkle over the top
13. Bake for 30 min
14. 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

1. Boil the tails in the fish stock for 5 min
2. Remove the meat from the shells and chop into bite sized pieces, save the stock
3. Sauté lobster in oil for 1 min
4. Remove the lobster and add onions
5. Sauté until golden
6. Add garlic and sauté 1 more min
7. Add chilies, curry leaves, cumin, coriander, turmeric, cardamom and cinnamon
8. Stir for 30 sec., Sizzling the herbs
9. Add tomatoes, lemon juice, sugar and stock
10. Cover and Simmer 10 min
11. Prepare the ramen according to directions
12. Add lobster to sauce for 3 min
13. Add yogurt, stir in to heat
14. Pour lobster sauce over ramen