Lobster Pasta

Featured in the Honolulu Star-Bulletin on September 5, 2007.



Lobster Pasta

  • 1 shallot, minced
  • 1 bay leaf
  • Olive oil
  • 2 cups white wine
  • 6 cups heavy cream
  • 1 1/2 tablespoons lobster base (seafood bouillon can be substituted)
  • Salt and pepper to taste
  • 2 ounces julienne-cut red onions
  • 4 ounces fresh locally grown mushrooms, sliced
  • 8 ounces lobster meat (shrimp or crab meat can be substituted)
  • 1 12-ounce box of linguini, cooked al dente
  • 1 1/2 tablespoons lobster base (seafood bouillon can be substituted)
  • 3 cups packed spinach
  • Freshly grated Parmesan cheese
  • Parsley for garnish


  1. In a saucepan, saute shallots and bay leaf in olive oil.
  2. Deglaze the pan with 1 cup of the white wine and reduce by half.
  3. Add heavy cream and simmer for 15 minutes or until thickened.
  4. Add the lobster base to the heavy cream mixture and season to taste with salt and pepper; set aside and keep warm.
  5. In a large skillet, saute onions, mushrooms and lobster; deglaze the skillet with the remaining 1 cup of white wine and simmer for three minutes.
  6. Add the linguini and the heavy cream mixture to the skillet.
  7. Mix in spinach just before serving.
  8. To serve, garnish with Parmesan cheese and parsley.

Makes 4 servings.

Note: If a thicker sauce is desired, mix together about 1 tablespoon cornstarch with about 2 tablespoons of water; stir into to the heavy cream mixture before adding the lobster base.

Approximate Nutrient Analysis per serving:
1700 calories, 134 g fat, 83 g saturated fat, 530 mg cholesterol, greater than 1000 mg sodium, 84 g carbohydrate, 5 g fiber, 6 g sugar, 34 g protein


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