🦞 Lobster Pasta with Cream Sauce
🦞 Lobster Pasta with Cream Sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, 🦞 lobster pasta with cream sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

🦞 Lobster Pasta with Cream Sauce is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. 🦞 Lobster Pasta with Cream Sauce is something that I’ve loved my whole life.

I also assembled the creamy Alfredo sauce from four different ingredients, plus the lobster. Heavy whipping cream was also used for this recipe along with shredded or grated Parmesan cheese. If you cannot find heavy whipping cream in your location, you can use all-purpose cream.

To get started with this particular recipe, we must first prepare a few components. You can have 🦞 lobster pasta with cream sauce using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 🦞 Lobster Pasta with Cream Sauce:
  1. Prepare For the lobster stock
  2. Take 2 Boston lobsters
  3. Get 1 tsp Salt
  4. Take Half Onion, coarsely chopped
  5. Get 3 sprigs Parsley
  6. Prepare 2 cloves Garlic
  7. Take For the pasta
  8. Get 125 ml Heavy cream
  9. Make ready 20 Cherry tomatos
  10. Prepare 1/4 tsp Paprika
  11. Make ready 25 g Unsalted butter
  12. Make ready 1/4 Lemon juice
  13. Make ready 250 g Spaghetti
  14. Take 2 sprigs Parsley, chopped for garnish

Lobster Pasta with Herbed Cream Sauce recipe Italian Lobster Pasta Recipe This recipe for Italian style tomato cream sauce with lobster is absolutely fantastic. I will show you step-by-step method on. This lobster sauce recipe that goes great with most pasta.

Steps to make 🦞 Lobster Pasta with Cream Sauce:
  1. 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.
  2. 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).
  3. 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.
  4. Skim any foam that rises to the top. Strain the stock and put it back to the same pot.
  5. 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.
  6. Add the cherry tomatoes and paprika. Add flour for thicker sauce, if necessary.
  7. 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.
  8. 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.
  9. Add the lobster meat to the pasta and mix to combine. Taste and adjust the seasoning, if necessary.
  10. Transfer to a serving platter. Garnish with the chopped parsley. Serve immediately.

It is a tomato-based sauce that brings out the best in leftover lobster parts. If the sauce gets too thick, add a little water. You want it to be thicker than water, but thinner than what you think of as a sauce; we will thicken it later. Add lobster meat and pasta to sauce. Not a lot of wine flavor.

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