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Olive Garden Lobster Spaghetti
Author/Submitted by:
Olive Garden
Servings: 6
Categories:
Pasta
/
Seafood
Ingredients: 3
pounds
lobsters,
(2-1.5 lb. lobsters)
1
teaspoon
dried thyme 1
teaspoon
Old Bay Seafood seasoning 1/8
teaspoon
crushed red pepper 1
ounce
extra-virgin olive oil 1
medium
onion,
diced
1
tablespoon
chopped garlic 1
cup
white wine 1
pint
heavy cream 6
ounces
fresh spinach 5
ounces
Roma tomatoes,
diced
1
stick
cold butter,
cut into pieces
2
ounces
sherry 1
teaspoon
salt 1/2
teaspoon
pepper 12
ounces
spaghetti,
uncooked
Directions:
1.
Preparing the lobster: Boil water in pot large enough to hold the lobsters. Drop lobsters in pot and boil for 3 minutes. When finished cooking, remove lobsters from pot. Twist off the two front claws where they join the body. Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise. Season lobster with Old Bay, thyme and crushed red pepper.
2.
Preparing the sauce: Heat olive oil in large pot. Saute onions over medium heat until translucent, approximately 4 minutes. Add garlic and saute another minute, add wine and sherry, salt and pepper. Add lobster. Bring to boil, cook for 4 minutes. Remove lobster meat from sauce and set aside, cook another 4 minutes. Add cream and bring to a boil for 7 minutes. Strain sauce and add liquid back to the pan. Add spinach and tomatoes and butter and bring to a boil. Add lobster to reheat.
3.
Preparing the spaghetti: Cook spaghetti to al dente (or according to package instructions). Drain.
4.
Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.
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