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Fancy Lobster Pasta

Pasta is the world's most versatile ingredient and combined with seafood lots of amazing dishes can be created. While I am in love with Maryland Blue crab, sometimes I have a craving for lobster. Can you tell I feel just a little bit guilty? But once I take a bite out of this succulent lobster dish, all the guilt flies right out the window. It’s good to venture out and try new things.

Instructions:
  • Prepare a pot of pasta in salt water.
  • Follow the manufacturer's instructions.
  • While the pasta is cooking, prepare your seasonings.
  • For this recipe I am going to go with Italian flavors.
  • Below are even more flavor suggestions—you should absolutely try them all.
  • To prepare the Italian seasoning ingredients, sauté the garlic and tomatoes in olive oil in a large skillet over medium heat.
  • You just want the ingredients to get soft, not too overcooked.
  • It usually takes about 2 to 3 minutes.
  • When this is done, add in a splash of white wine, the parsley, and the cooked pasta.
  • Mix the pasta around to absorb the juice from the tomato and wine which takes a few minutes.
  • At the very last minute, add in cooked lobster meat and stir again until it becomes warm.
  • Turn off the heat and serve immediately.
  • Thai flavors: sesame oil, lemongrass, soy sauce, cumin, basil, minced ginger and garlic, dash chili sauce, lime wedges
  • Chinese flavors: minced garlic and ginger, hoisin or oyster sauce, and a sprinkle of soy sauce
  • Indian flavors: clarified butter, ground curry, coconut milk, raisins, and sautéed veggies
  • American flavors: butter, your favorite herbs, whipping cream, garlic, dry white wine
Ingredients:
  • 10 oz of your favorite dried or fresh pasta
  • salt
  • 1 lb steamed lobster tail, meat removed from shell and roughly chopped into bite-size pieces
  • Italian seasonings:
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 8 Cherry tomatoes, halved or 1 large tomato, cored and chopped
  • splash white wine
  • 2 tablespoons fresh chopped parsley
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