Lobster & Shrimp Pasta Recipe
Maine Lobster Tail – Shrimp – Portobello – Brandy Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Lobster
In a pot of boiling water, cook the lobster tail for about 5-7 minutes until the meat is opaque and cooked through. Remove, cool slightly, and chop into bite-sized pieces.
- 3
Sauté the Shrimp and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Add the sliced Portobello mushrooms and cook until tender, about 3-4 minutes. Add the shrimp and cook until they turn pink, about 2-3 minutes.
- 4
Create the Sauce
Pour in the brandy and let it simmer for 1-2 minutes to reduce slightly. Stir in the heavy cream, salt, and black pepper. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
- 5
Combine and Serve
Add the cooked pasta and lobster pieces to the skillet, tossing gently to combine and coat in the sauce. Serve immediately, garnished with fresh parsley.
