Lobster Pasta ⋆ CLEVER CHEF
Place the casserole dish over medium heat and cook the lobster for 15-20 minutes. Set aside the lobster and drain the stock. Keep some of the stock for the sauce (about 1 1/2 glasses). Cut the lobster meat into small cubes. In a new casserole, bring the stock back to a boil and add the spaghetti, cooking for 7 minutes.
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Prepare and measure out all of the ingredients because it's a pretty quick recipe. Cook pasta in salted water according to the package instructions, strain, and set aside. Make sure to reserve 1/3 cup of water after pasta is cooked. Preheat a large cooking pan over medium heat and when it's hot, add butter to the pan.
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Step 2: In a large skillet, heat the butter and white onion over medium heat. Sauté for 2-3 minutes, or until softened. Add the garlic and sauté until fragrant, about 1 minute. Step 3: Add the heavy cream, lemon juice, salt, black pepper, red pepper flakes to the skillet. Bring to a light simmer and simmer for 5 minutes.
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When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta. Meanwhile, as the pasta is being cooked, in a skillet over medium-high heat melt the butter and add the garlic, and cook for 30 seconds. Add paprika, and cook for 10 more seconds. Add heavy cream, stir it with the butter and garlic.
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Place a trivet or steaming basket in a large stockpot and add 1½-2 inches of water. Bring the water to a rolling boil (water boiling rapidly with loads of bubbling). Gently place the lobsters on the steaming basket. Cover the pot with a tight-fitting lid, return to a boil as quickly as possible, and start the timer.
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Add lobster, 1 ½ cups halved cherry tomatoes, cooked pasta, 8 ounce crème fraîche and ½ cup pasta water; toss to coat. Increase heat to medium and cook until sauce is slightly thickened; season to taste with salt and pepper, adding a touch more pasta water if necessary to coat noodles. Remove from heat and fold in ½ cup Parmesan and ⅓.
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Instructions. In a large stockpot, boil 4 to 5 quarts of water and cook the pasta according to package directions. Meanwhile, in a large skillet or saucepan, melt the butter over medium heat. Once the butter has melted, add the lobster meat and cook until the meat has changed color, about 4-5 minutes.
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Prepare the Lobster Sauce. Heat a large saucepan (I used a cast iron pan) over medium heat, then add the butter and extra virgin olive oil. Add the garlic. Add the parsley, cook and stir for a minute. Increase the heat to medium high. Add the lobster pieces and stir gently.
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Reserve 1 cup of pasta water, then drain and set aside. In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the shallot and sauté until soft, about 2-3 minutes. Add the garlic and stir until fragrant, about 1 minute.
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Add spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil pasta in lobster water since it is already boiling, just add salt. Add tomatoes to the skillet and turn the heat up to high to bring to a boil. Add olive oil, salt, pepper, and cinnamon. Cook, stirring constantly for 5 to 7 minutes.
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Use a sharp pair of kitchen scissors to cut along the sides of the lobster tail. Remove the underbelly with your fingers, pulling the meat up from the shell. Use a sharp knife to cut the tails into bite-sized pieces, and set them aside. Step 2: Cook the lobster. Heat the oil in a skillet over medium-high heat.
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Step 3. With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil.
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STEP 5 Brush garlic butter over lobster tails and keep warm until pasta is ready. STEP 6 Cook pasta in boiling water. Make the sauce in a large skillet while the pasta is cooking. Add butter, olive oil and minced garlic to the skillet. Cook over medium heat, stirring often for 2 minutes. Add lemon juice and a scoop of the pasta water.
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Cook the Pasta: In a separate pot, cook pasta in boiling salted water until al dente. Reserve ½ cup pasta water before draining. Combine Pasta and Sauce: In a skillet, warm the strained sauce. Season with salt and pepper. Add the pasta and lobster meat to the sauce. Heat for 2 minutes, stirring gently.
