Dad’s Crab and Lobster Pasta
October 31st, 2006 by Scott |
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This pasta dish comes courtesy of my Father, who has a distinct style of food, generally focusing around fish, pasta, and fresh salads. And lots and lots of wine.
I can’t claim the recipe as being entirely original. Almost definitely it first came from TV somewhere, and was changed slightly in the cooking process. I’m changing it a little bit more – but isn’t that what we all do? The art in good cooking is taking an idea and making it your own.
Crab and Lobster Pasta Recipe – Ingredients
- 250g Dried Spaghetti
- 2 Garlic Cloves (finely chopped)
- 5 Tomatoes (Chopped) – or 1 tin chopped tomatoes, drained
- 1 Carrot, diced
- 1/2 Onion, diced
- 1 Chilli, diced (seeded or unseeded – how you like)
- 1 Glass White Wine
- 200g Lobster Meat
- 200g Crab Meat
- Zest of 1/2 lemon
- 1tbsp Dried Oregano (or a small handful chopped fresh Oregano)
Crab and Lobster Pasta Recipe – Method
- Gently fry Onion and Carrot in Olive Oil until softened but not browned. Add garlic about 5 minutes before the end of this process.
- Add wine, oregano and tomato, and proceed to cook for another 5-10 minutes, until sauce is reduced and thickened. At around the 8 minute mark, add the lemon zest.
- At the same time as the above, cook pasta in boiling and slightly salted water until al dente.
- Drain pasta and place in a large bowl. Add to this the crab and lobster meat and sauce, and stir until well mixed.
And to serve…
Enjoy with a crisp white wine while still hot.
Related posts:
- Morrocan Lamb Casserole / Tagine
- Linguine with plum tomatoes and white wine sauce
- How to Make Perfect Homemade Pasta
- Stifado
- Back Ribs in a Sweet Chilli Sauce
Filed under: recipes: Meat & Fish, recipes: Pizza & Pasta.
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Lobster and crab….yummm! No way you could go wrong with this for company. I have this habit of “smelling” a recipe as I read down the ingredient list. By the time I got to the end, I was like “Gimme some of that!”
Might not be original but sure sounds/looks good to me!
Thank you, thank you, thank you. LBH loves seafood pasta dishes and now, what with Lobster being totally in season, I can try yours (your Dad’s).
Thank you, thank you, thank you.
Yes Scott, that’s exactly what we do: we take recipes and change them here and there, according to our personality and taste… that’s why a posting on spaghetti alla bolognese still makes sense…
I love family related recipes, by the way, they sound a lot like real food, which is what counts on people everyday life…
sorry scott for the double intrusion, i re-read my previous comment… I did not mean that your posting was on spaghetti alla bolognese (that was mae posting, by the way…) but it may sound like it… it was meant like an example of an obvious and widely known recipe…
I like your dad’s style, Scott!!! My husband’s running in the NY marathon this weekend and I had planned to cook a big pot of my spaghetti sauce the night before and write a post about it. However, I was worried that it wasn’t exciting enough. I like seeing ‘new’ recipes like this crab/lobster pasta (it’s new to me) as well as old favorites and am glad to see that others feel the same way.
This looks and sounds gorgeous! I’m going to try this with gluten free pasta!
Oh lobster and crab for a pasta party , Must be delicious, wait a minute I’m coming !
I’m making a paella tonight and lobstar and crab will definitely be making an appearance, so good.
rowena: The recipe captures the heady smell of Italian restaurants perfectly.
peabody: Thanks – from my Dad, of course ; )
simonetta: No problem with the double intrusion – your opinions are welcome anytime.
sarah: I think people sometimes prefer simple recipes, anyway.
dianne: It should work perfectly – I’m going to have to try gluten free and see what I think to it!
mercotte: It’s lovely, but some people wouldn’t “appreciate” the crab taste, in which case stick with just the lobster.
Brilynn: I love Paella. I haven’t had it since my holidays in Spain, though.
Looks and sounds delish. Love crab even better, lobster!