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Olive Garden Lobster Spaghetti

Author/Submitted by: Olive Garden
Servings: 6
Categories: Pasta / Seafood

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

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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