"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lobster Spaghetti Recipe

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This recipe for Lobster Spaghetti, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wojnas
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 to 16 ounces cooked lobster meat
2 clove garlic
1 tsp kosher salt
3/4 cup olive oil
juice of 3 lemons
1 small dried red pepper, crushed
1 pound spaghetti (or linguine)
1/2 bunch flat leaf parsley, stemmed and minced
salt and freshly ground pepper to taste
lemon wedges for serving

Directions:
Directions:
Cut lobster meat into bite-sized pieces. In a large bowl crush the garlic cloves with the kosher salt. Add the oil, lemon juice, and red pepper. Add the lobster meat and marinate for 30 minutes.

Cook spaghetti in large pot of salted boiling water until al dente. Drain. Return spaghetti to pot. Add lobster meat and marinade. Heat mixture through. Add parsley, salt and pepper. Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins plus 30 mins for marinating
Personal Notes:
Personal Notes:
We were lucky enough to take home some leftover lobster one New Year's Eve and wanted to do something with it other than lobster salad. Once you have tried this recipe, you will always want leftover lobster. You will want to remember this recipe when you are planning your next trip to the house in Maine!

 

 

 

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