Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, 🦞 lobster pasta with cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
🦞 Lobster Pasta with Cream Sauce is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. 🦞 Lobster Pasta with Cream Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
Heat a large straight-sided skillet over medium heat. Add the shallots, garlic and red pepper flakes and cook. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more.
To begin with this particular recipe, we have to first prepare a few components. You can cook 🦞 lobster pasta with cream sauce using 14 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make 🦞 Lobster Pasta with Cream Sauce:
- Take For the lobster stock
- Make ready 2 Boston lobsters
- Prepare 1 tsp Salt
- Get Half Onion, coarsely chopped
- Take 3 sprigs Parsley
- Get 2 cloves Garlic
- Make ready For the pasta
- Make ready 125 ml Heavy cream
- Get 20 Cherry tomatos
- Take 1/4 tsp Paprika
- Prepare 25 g Unsalted butter
- Make ready 1/4 Lemon juice
- Make ready 250 g Spaghetti
- Prepare 2 sprigs Parsley, chopped for garnish
The sauce is different from my basic Alfredo sauce recipe by one ingredient: garlic powder. This is an easy recipe that everyone should be able to follow without. Whisk in the reserved pasta water, and lemon zest. Generously season with salt and bring to a boil.
Steps to make 🦞 Lobster Pasta with Cream Sauce:
- In a Dutch oven, add the salt to 1" of water and bring to a boil. Add the lobsters and cook for 8 mins until the lobsters are slightly undercooked. Transfer the lobsters to a baking sheet and let sit until cool enough to handle.
- Remove all the meat from the lobsters, chill and set aside. Remove tomalley (green matter) from meat (and reserve if the lobsters are not from the region with red tides recently).
- Add the shells back to the pot with onion, parsley and garlic. Bring to a boil, then reduce to a simmer and cook for 45 mins.
- Skim any foam that rises to the top. Strain the stock and put it back to the same pot.
- Add cream to the stock (and thre tomalley). Mix to combine. Lower heat to a simmer and allow sauce to reduce, cook for about 5 minutes.
- Add the cherry tomatoes and paprika. Add flour for thicker sauce, if necessary.
- Meanwhile, in a separate pot, melt butter on low heat. Add the lobster meat and season with salt and peper. Transfer the lobster meat to a serving platter. Set aside.
- In the same pot, cook the pasta until it has 4 mins left to cook. Add the pasta to the sauce. Toss over medium-high heat until the paste is coated with sauce and al dente.
- Add the lobster meat to the pasta and mix to combine. Taste and adjust the seasoning, if necessary.
- Transfer to a serving platter. Garnish with the chopped parsley. Serve immediately.
This recipe has sweet tender lobster, fresh fettucine pasta, and a creamy cheesy alfredo sauce. A little bit of white wine and garlic in the sauce complements the seafood flavor. I love lobster for a special occasion meal. For the vodka cream sauce: Meanwhile, heat the butter and oil in a medium saucepan over medium heat until the butter is melted. For a dinner that's sure to impress, this creamy lobster pasta is the move.
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