Prep 10 mins
Cook 30 mins
This is said to be very similar to the Olive Garden's Lobster Spaghetti. In any case, it sounds amazing.
- 9 ounces angel hair pasta, cooked
- 4 lobster tails, fresh or frozen and thawed
- 8 fresh mushrooms, sliced
- 5 green onions, sliced
- 3⁄4 cup thinly sliced sweet red peppers or 3⁄4 cup green pepper (or both)
- 1⁄2 cup chopped sun-dried tomato
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 6 slices bacon, cooked and crumbled
- 2 cups whipping cream
- 1 tablespoon chopped fresh basil
- 1 tablespoon lemon juice
- 1⁄4 teaspoon pepper
- fresh spinach leaves, wilted (optional)
- lemon slice (optional)
- Cook the pasta according to directions on the package, then set aside and keep warm.
- Place the lobster tails in boiling water and simmer for 12-15 minutes.
- Drain and remove the meat from the shells.
- Cut the meat into bite-sized pieces and set aside.
- Cook the mushrooms, onions, red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat.
- Stir constantly until tender.
- Add lobster and bacon; stir well.
- Add pasta, whipping cream, basil, lemon juice, and pepper.
- Continue stirring until all ingredients are heated through.
- Serve over fresh spinach leaves, if desired, and garnish with lemon slices.
Delicious! We made this tonight with hopes that it would be similar to a dish at a yummy Italian restaurant in DC -- Vapiano. The dish is called Granchi de Fiume and uses crawfish, carrots, and tomatoes. So we just added these extra veggies and switched out the lobster for cooked crawfish tails. Also, we only had 1 cup cream but it was perfect -- let the pasta finish cooking in the sauce for 5 minutes. This also let the sauce thicken a bit. I actually think more cream would have made the sauce too thin. Amazing recipe to work off of. Thanks for posting!!
Very good. I didn't cook the lobster in the shell, but instead removed it prior to boiling for it to be more tender and cook faster. Thaw the lobster first, too. I also used only 1 1/2 cups cream, and it was fine. Really really good, even my 4yr old ate it!
This is delicious! My boyfriend and I made it together for a romantic evening-in, and not only was it fun and easy to make together, but the taste was wonderful! He especially loved it, and declared the recipe a "keeper". Since we used frozen canned lobster, there was some lobster juice left after thawing the lobster, and we used some of it to flavour the water we boiled our pasta in, and we also added a bit to the pasta sauce. Very tasty, thanks for the recipe!