Best 4 Lobster Spaghetti Recipes

SPAGHETTI WITH LOBSTER FRA DIAVOLO

Steps:

• Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
• Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

SARDINIAN LOBSTER SPAGHETTI

Steps:

• Heat the butter in a saucepan, and once sizzling add the onion and garlic.
• Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
• Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
• Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
• Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

LOBSTER SPAGHETTI

Steps:

• HEAT water in a very large stock pot until boiling.
• PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise. * IF USING lobster tails, place both into boiling water. Allow to boil for 5 to 7 minutes. Remove from water and allow to cool slightly.
• COMBINE onion, garlic, and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry, and the halved lobsters OR lobster tails. Cover and allow to simmer for 10 minutes. Remove lobsters from the sauce.
• TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body. * IF USING lobster tails, remove the meat from the shells. If desired, cut the lobster tails into large chunks.
• ADD spinach, tomatoes, and butter to sauce. Bring to a boil, lower the heat, and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for and additional 5 minutes. Season to taste with salt and pepper.
• COAT cooked, drained pasta with the sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

NONNA'S CRAB AND LOBSTER WITH SPAGHETTI

Steps:

• Heat grapeseed oil, garlic, crabs, and red-pepper flakes in a stockpot over medium-high heat. Cook, stirring occasionally, for 5 minutes. Add tomato puree and 4 cups water. Bring to a boil. Reduce heat to medium. Cook until sauce is reduced by half, about 1 1/2 hours. Add lobster tails and 2 cups water. Cook for 30 minutes. Let cool. Refrigerate in pot for at least 4 hours or up to overnight.
• Stir in remaining 1 1/2 cups water. Bring to a boil over medium-high heat. Reduce heat, and simmer until crabs and lobster tails are heated through, about 5 minutes. Remove crabs and lobster tails; transfer to a serving bowl. Add preserved lemons, 2 teaspoons salt, and the pepper to sauce.
• Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain. Transfer to sauce, and gently toss to coat. Immediately transfer spaghetti to a platter, and serve with crabs and lobster tails.