Lobster leftovers?

True story.  I hate leftovers.  I can eat leftovers if they are transformed into something else, like turkey into turkey sandwich or turkey soup, but to eat turkey two times in a row?  Are you crazy?

However; I did utilize some leftover lobster shells and some meat into something simply amazing tonight.  What turned out to be a sarcastic Facebook comment, “save the shells from the lobster” turned into a some delicious lobster linguini tonight.

The Stock/Sauce


This is my first attempt at something like this so I Googled some lobster bisque recipes to make a stock that would be later thickened into a pasta sauce.

Here’s what I did in a nutlobstershell:

  • shells from 2-3 lobsters
  • butter
  • 2 celery sticks
  • 1 large carrot
  • 1 onion
  • 1 head of garlic
  • 1 tomato
  • 1 tsp dry thyme*
  • 1 tsp dry tarragon*
  • 2 bay leafs
  • 8-10 peppercorns
  • 1 cup sherry wine or brandy or sherry & brandy mix.
  • 3-4 cups water
  • salt to season

Grab a large stock pot, stick it on the stove to medium-high.  Add some butter to the pan, and all the ingredients but the sherry wine and water.  Cook for about 8-10 minutes and then add the sherry wine and let reduce to almost gone.  Once that is done, add enough water to cover the lobster shells and now reduce to simmer and leave alone to let time work it’s magic.  In about an hour or so you will have the most amazing lobster broth you can use for bisque or in my case, pasta.

** No fresh herbs, so dried works.  If using fresh use 2x the amount.

The Pasta

  • linguini noodles or whatever your inner chef desires
  • lobster stock
  • 3 tbsp butter
  • 3 tbsp flour
  • olive oil
  • scallops*
  • shrimp*
  • left over lobster or add some more!*
  • 1/2 small can tomato paste
  • 1/2 cup heavy cream
** use as much or as little seafood as your wallet will allow, fresh or frozen, whatever.

Put the pot on to boil for the pasta and don’t forget to salt the water.

Take out a pot, put the butter and flour in the pan and cook till brown; the smell will be nutty and this will be roux for the sauce.  Add the stock a little at first and whisk smooth, add more and more till you get a thick gravy like consistency, whisking each time.  Add the tomato paste and heavy cream and let simmer, do not bring to a full boil just a light simmer.

Drop the pasta in the water and cook using package directions.

Pan sear the scallops and shrimp with  olive oil, salt and pepper at a medium-high heat to get a nice sear on them and take out of pan when 3/4 cooked.

Before the pasta is almost done, toss in the shrimp, scallops, and lobster meat into the sauce. Add the drained linguini into the sauce and cook for 1-2 minutes to incorporate it all together and finish the seafood.

Serve with some parmesan and a warm bread stick.



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