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Maine Lobster & Pasta recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 8/08/2001 : Recipe for Lobster and Pasta with Marinara Sauce
"Maine Lobster & Pasta"
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2 Maine Lobster, 1 1/2 to 2 pounds each, split in half, or 8 frozen lobster tails, 4 to 6 ounces each, defrosted
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon hot pepper flakes, plus more for accompaniment
1/4 teaspoon pepper
3 tablespoons chopped fresh parsley
4 cups Marinara sauce, homemade or jarred
1 pound Spaghettini
If using whole lobster, twist claw from lobster to remove. With a cleaver, cut lobster into large pieces. Remove and discard sac near head and intestinal vein in tail. Remove the gray-green liver and any roe. In a large frying pan, heat olive oil over medium heat. Stir in garlic and onion and cook 2 to 3 minutes, or until softened. Add hot pepper flakes, pepper, and parsley. Cook, stirring until fragrant, about 30 seconds. Place lobster, cut side down, in pan and cook covered over medium low heat 15 minutes, or until lightly browned. Add Marinara sauce to pan and cook, spooning sauce over lobster 1 minute. Add lobster claws, cover, and continue cooking, stirring occasionally, until lobster is tender and juicy, about 15 minutes. When lobster is almost ready, in a large pot of boiling salted water, cook Spaghettini until tender, 4 to 6 minutes; drain. Place pasta onto a large serving platter. Spoon the sauce from pan over pasta and arrange lobster around it. Serve with shellfish crackers, forks and napkins. Pass the extra pepper flakes.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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