Lobster Pasta recipes - Lobster recipes

Author: Therese Wilks  

A rich and creamy bisque filled with buttery chunks of delicious lobster! Lobster pasta is a delicious combination of tender shellfish, linguine, and garlic cream sauce.

Lobster Rolls

Lobster Rolls
I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster 'not-boring!' Now, lobster is a treat and costs a fortune. I've paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn't half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don't eat the green stuff in the lobster!)
Provided by: Starr
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 11
  • 1 tablespoon butter, softened
  • 4 roll (blank)s hot dog buns or kaiser rolls, split
  • 4 large leaf (blank)s lettuce leaves
  • 1 ½ pounds cooked and cubed lobster meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lime juice
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 2 medium (4-1/8" long)s green onions, chopped
  • 1 stalk celery, finely chopped
  • 1 pinch salt and pepper to taste
  • 1 pinch dried basil, parsley or tarragon
  • Calories: 369.1 calories
  • Carbohydrate: 25.2 g
  • Cholesterol: 132.8 mg
  • Fat: 11.3 g
  • Fiber: 1.5 g
  • Protein: 39.5 g
  • Saturated Fat: 3.3 g
  • Sodium: 963.7 mg
  • Sugar: 3.4 g
How to cook:
  1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
  2. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
  3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.
Notes: Pin by Carolyn Reynolds on Seafood Recipes to Try, Lobster Rolls - Family Circle August 2013 Lobster roll recipe.

Lobster Scrambled Eggs Recipe

Learn how to make a Lobster Scrambled Eggs Recipe! Visit http://foodwishes.blogspot.com
Duration: 3:33

Celly makes Garlic and Butter LobsterGreat for Leftover

easy reci[pe for your lobster, instead of dipping it in butter, why not saute in butter. yummy and
Duration: 4:01

Lobster Pasta

Lobster Pasta
Lobster pasta is a delicious combination of tender shellfish, linguine, and garlic cream sauce. Make this seafood recipe in only 30 minutes!
Provided by: lyuba
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 17
  • 1/2 lb pasta like spaghetti, linguini, or bucatini
  • 2 tbsp unsalted butter
  • 30 oz lobster meat - claw meat, tail meat, or a mix of both
  • pinch salt
  • pinch fresh cracked black pepper
  • 1/2 tsp fresh minced tarragon
  • 1-2 tsp fresh minced parsley
  • 1 tbsp minced chives
  • 4-5 garlic cloves
  • 1/3 cup water reserved after cooking pasta
  • 1/2 cup heavy whipping cream
  • 1 cup fresh grated Parmesan cheese
  • 1/2 tsp fresh minced tarragon
  • 1 tsp fresh minced parsley
  • 1 tbsp minced chives
  • salt
  • 1/4 tsp fresh cracked black pepper
  • Calories: 1263 kcal
  • Carbohydrate: 91 g
  • Protein: 105 g
  • Fat: 51 g
  • Saturated Fat: 30 g
  • Trans Fat: 1 g
  • Cholesterol: 686 mg
  • Sodium: 2633 mg
  • Fiber: 4 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare and measure out all of the ingredients because it's a pretty quick recipe.
  2. 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.
  3. Preheat a large cooking pan over medium heat and when it's hot, add butter to the pan.
  4. Add lobster meat to the pan along with some salt and pepper, 1/2 tsp. of tarragon, 1 tsp. of parsley, and 1 tbsp. of chives. Toss lobster meat with all the added ingredients and butter and cook it for just a minute or two, until it's hot.
  5. Take the lobster meat out of the pan and set aside while you prepare the sauce.
  6. Add minced garlic to the pan and let it sauté until fragrant.
  7. Pour in reserved pasta cooking water and let it come to simmer. Stir in heavy whipping cream, Parmesan cheese, herbs, pepper, and a little salt. Gently stir everything together and let it heat through. Taste to see if there is enough salt.
  8. Add cooked pasta and toss to combine.
  9. Mix in lobster meat and serve!
Notes: 6 Fabulous Lobster Recipes! (crayfish), Though I do not recommend cooking cooked lobster, you can warm it up slightly if you wish. The best method is to steam using a stove steamer,

The Best Easy Lobster Bisque

The Best Easy Lobster Bisque
The Best Easy Lobster Bisque Recipe - delicious hearty and creamy lobster bisque that is naturally keto/low carb and so delicious!
Provided by: Courtney O'Dell
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 17
  • 4 lobster tails or 1 lb pre-cooked lobster meat
  • 2 tablespoons olive oil extra virgin
  • 1/2 cup onion, chopped
  • 1 1/2 teaspoons garlic, minced finely
  • 1 cup dry vermouth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon old bay seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon tomato paste
  • 2 cups lobster stock
  • 2 cups heavy cream
  • 4 tablespoons butter
  • 1 tsp minced chives or scallions, optional, to garnish
  • 1-2 tsp celtic sea salt, optional (if you want a saltier bisque)
  • Calories: 765 calories
  • Carbohydrate: 18 grams carbohydrates
  • Cholesterol: 298 milligrams cholesterol
  • Fat: 45 grams fat
  • Fiber: 1 grams fiber
  • Protein: 59 grams protein
  • Saturated Fat: 25 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1514 grams sodium
  • Sugar: 5 grams sugar
  • Trans Fat: 1 grams trans fat
  • Unsaturated Fat: 17 grams unsaturated fat
How to cook:
  1. If using raw lobster tails: remove lobster from shells and cut into 1" pieces. Set aside. Optional: simmer lobster stock with lobster tail shells for extra flavor as soup cooks (add one cup water to prevent over reducing stock).
  2. Add olive oil to medium sized sauce pan and heat over medium high heat until light and shimmery.
  3. Saute onion and garlic and cook until soft and fragrant, about 5 minutes.
  4. Stir in wine, sauces, and herbs.
  5. Stir in the tomato paste and reserved lobster stock (if you've been simmering it with lobster tail shells, remove and strain to ensure there are no bits of shells).
  6. Simmer 8 minutes, do not let boil.
  7. Puree mixture with immersion blender (or in a blender or food processor).
  8. Return mixture to pot (with the heat off) and add in heavy cream, whisking vigorously to combine as you add cream.
  9. Return to medium high heat and add in butter and lobster tail.
  10. If using raw lobster, cook until lobster meat is bright red and opaque white, about 4 minutes (it should not look grey at all, since lobster meat is diced it will cook quickly.)
  11. If using pre-cooked lobster, rinse thoroughly and give a rough chop to be 1" pieces if claw or tail meat is in large chunks. Add to bisque.
  12. Continue to simmer for another 5-10 minutes, until thick.
  13. Remove from heat and serve.
  14. Top with diced chives or scallions to garnish, optional.
Notes: 25 Leftover Lobster Recipes, 25 Leftover Lobster Recipes · 1. Lobster Mac and Cheese · 2. Lobster Rolls · 3. Lobster Salad · 4. Lobster Bisque · 5. Lobster Cobb Salad · 6. Lobster

Easy Homemade Lobster Bisque

Easy Homemade Lobster Bisque
A rich and creamy bisque filled with buttery chunks of delicious lobster!
Provided by: Holly Nilsson
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 15
  • ½ pound lobster meat (cooked, with shells if possible)
  • ¼ cup butter (divided)
  • ½ cup onion (diced, divided)
  • 2 cups chicken broth
  • ½ cup carrot (diced)
  • ½ cup celery (diced)
  • 2 cloves garlic (minced)
  • ⅓ cup white wine
  • ⅓ cup cooking sherry
  • 1 tablespoon Worcestershire sauce
  • 3 dashes Tabasco sauce
  • ¾ teaspoon dried thyme
  • 1 bay leaf
  • 2 ounces tomato paste
  • 1 ½ cups half and half (or light cream)
  • Calories: 336 kcal
  • Carbohydrate: 13 g
  • Protein: 14 g
  • Fat: 23 g
  • Saturated Fat: 14 g
  • Cholesterol: 136 mg
  • Sodium: 988 mg
  • Fiber: 2 g
  • Sugar: 5 g
  • Serving Size: 0.75 cup
  • Trans Fat: 1 g
  • Unsaturated Fat: 7 g
How to cook:
  1. Remove the meat from the shells and set aside.
  2. Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain, discard shells, and set the lobster broth aside.
  3. Melt remaining butter over medium heat. Add remaining onion, carrots, celery, and garlic and cook until onion is softened. Add white wine and sherry and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.
  4. Stir in the lobster broth (from step 2), thyme, bay leaf, and tomato paste. Simmer uncovered for 15 minutes or until thickened. Remove bay leaf and use an immersion blender to puree until smooth.
  5. Add in cream and simmer until thickened, about 3-5 minutes, stir in lobster meat, and serve immediately. Garnish with chives if desired.
Notes: 27 BEST Ways To Enjoy Leftover Lobster!, Lobster Pasta ; 2. Lobster Bisque ; 3. Lobster & Vegetable Scrambled Eggs ; 4. Lobster Spaghetti Carbonara ; 5. Skillet Lobster Mac & Cheese.
Write a comment: