Monday, May 28, 2012

Lobster Pasta with Bacon and Shrimp

So Saturday morning, I'm cleaning house, minding my own business and I see Giada DiLaurantis' show and her theme is "Surf-n-Turf".  No biggie, as I Windex my end tables as she prepares this amazing pasta dish.  As she's cooking, I'm thinking, "WOW, I can do this SOOOOOOOOOO much better."  Because I am not a cocky person, really, I'm not but I do have an imagination. 

So what are you waiting for?  Let's rattle those pots and pans; because yes, darlin', you work very hard and are so worthy to spend a couple of extra bucks on yourself and your special someone and make this pasta dish right now!
Lines up these special helpers:
3 tablespoons Zatarain's Pro Boil or Old Bay Crab Boil or Emeril's Essence
Two 4-ounce lobster tails
1 pound whole wheat penne pasta
1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
4 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3/4 cup Lobster stock from your boil
3/4 cup heavy cream
1 cup chopped fresh basil
Freshly ground pepper and Kosher salt
1 pound medium to large shrimp, peeled and deveined

Add crab boil to a large pot of water and bring a boil.

Add the lobster tails and cook until they turn pink and to curl, about 7 minutes.

 Using tongs, remove the lobster tails and set aside until cool enough to handle, VERY IMPORTANT - reserve water.

Remove 3/4 cup stock and set aside.


In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes.

Remove the bacon and drain on paper towels.  While bacon is cooking, bring the reserved pot of water used for the lobster tails to a boil and a d the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 minutes. Drain and reserve.

In the same skillet, add the garlic and saute for  about 30 seconds. Add the tomatoes (and juices), reserved seafood stock and simmer for about 3 minutes.

Add cream, basil, 2 teaspoons salt and pepper to taste. Bring to a low boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to low and simmer until slightly thickened, about 5 minutes.

Using kitchen or poultry scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat.

Chop the meat into 3/4-inch chunks. Set aside.

Add the shrimp and cook, stirring occasionally, until just cooked through and pink, about 3 minutes.

Add the lobster, fresh basil and bacon. Simmer until warmed through, 1 to 2 minutes.

Add cooked pasta and toss to thoroughly coat.  Season to taste with salt and pepper

Ok, tell me you love me.

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vanillasugarblog said...

oh my gosh girl
i just love everything about this
it has all the food groups in it! LOL

The Japanese Redneck said...

Oh yes, that does look so good!