Lobster and Tomato Pasta
There's nothing that smells so good as lobster sauteed in butter and garlic! This is my favourite pasta.
Ingredients
Serves: 4
- 375g spaghetti
- 1 large (1kg) fresh lobster
- 3 tablespoons butter
- 1 large onion, diced
- 3 cloves garlic, diced
- 1 (800g) tin diced tomatoes
- 4 tablespoons olive oil
- 4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cinnamon
- 1 cup (250ml) thickened cream
- 1 tablespoon butter
- 1 clove garlic, diced
- 1 bunch fresh parsley, diced
Directions
Preparation:30min ›
Ready in:30min
- Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
- As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
- When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
- Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
- Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
- Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
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Reviews and Ratings
Global Ratings:
(73)
Reviews in English (63)
Well, I have now tried this recipe two ways. The first time I planned to make it I could not find lobster, so I substituted steak (broil first till med. rare, dice, and add to sauce in the end). It was excellent. The second time I did use lobster, and it is excellent both ways. I would like to offer my suggestions for an even more enjoyable taste experience. I used many more cloves of garlic called for, used extra buuter, and added fresh, chopped mushrooms. I did not use the amount of cinnamon called for, as only a hint is what it needed. Just maybe 1/2 a teaspoon. The most important ingredient I added, and someone is bound to thank me for this, is Sherry (Marsala can also be used). About a 1/4 cup of this truly completes the taste. It makes all the difference. Also, only a few dashes of salt is needed. The 2 t called for I believe is way too much. I also used a 28 oz sized can of Pureed Tomatoes, instead of diced, for a smoother sauce. Can top with freshly grated parmesean. I would love to read someone else's review who tried making this with the sherry, or substituting w/ a good cut of steak. I would hate to be the only one to savor this recipe with the additions. Wonderful with a crusty bread and a caesar salad. - 18 Feb 2007 (Review from Allrecipes USA and Canada)
I made this recipe on New Year's day to use up leftover lobster from our New Year's Eve feast. My family loved this recipe, including my 10- and 12-year-old boys. They actually put it on their list of top 10 favorite meals! I was a bit skeptical, as the recipe seemed so simple, I thought it would be bland. But it was fantastic! I made a couple of changes: I used shallots instead of onions, 1/2 diced tomatoes and 1/2 tomato sauce instead of all diced tomatoes, and bow-tie pasta instead of spaghetti noodles. I really recommend the bow-tie pasta, as it carries the sauce really well. Serve with crusty bread to sop up the sauce! - 01 Jan 2008 (Review from Allrecipes USA and Canada)
I made a few little changes since we are trying to eat more healthy. I used half and half instead of cream, and I sauted the onions and garlic in olive oil, then added the tomatoes to that to avoid the extra fat. I used canned lobster to bring the cost down as well. Over all, still tasty and a little more healthy, so I didn't feel quite as bad about enjoying it. Better fresh, the leftovers (at least my way) weren't the greatest. - 01 Apr 2007 (Review from Allrecipes USA and Canada)