Cajun Lobster Pasta

You can never have too many Cajun recipes, so give Cajun Lobster Pastan a try. For $5.4 per serving, you get a main course that serves 1. One serving contains 684 calories, 35g of protein, and 50g of fat. If you have garlic powder, bell pepper, bell pepper, and a few other ingredients on hand, you can make it. 2 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns an excellent spoonacular score of 81%. If you like this recipe, you might also like recipes such as Cajun Lobster Pasta, Cajun Lobster Pasta, and Red Lobster Cajun Chicken Pasta.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 strips of Bacon

1 Bell Pepper, any Color, Chopped

3/4 cup Chicken, Seafood, or Veggie Broth

1 teaspoon of Cajun Spice

3 cloves of Garlic, Minced

1/2 teaspoon of Garlic Powder

3 Green Onions, Chopped

1/4 cup of Heavy Cream

1/2 teaspoon of Lemon Pepper

1 pd of Lobster

1 teaspoon of Old Bay Seasoning

1/2 teaspoon of Onion Powder

1/2 teaspoon of Oregano

Pepper to taste

1/4 tsp salt

Equipment:

frying pan

Cooking instruction summary:

  1. Cook up your bacon in a small frying pan over medium heat. Remove the bacon and drain off the fat, reserving about a tablespoon.
  2. To the pan add in your garlic and pepper. Cook it up on medium heat for about two to three minutes.
  3. Add in the green onions. Let cook for an additional minute.
  4. Chop up your bacon and add it to the pan along with the broth. Love me some bacon.
  5. Now add in your spices; the cajun, old bay, onion powder, garlic powder, lemon pepper, oregano, and pepper.
  6. Allow the mixture to heat back up and then turn your heat down to medium low. Add in your lobster and allow it about three to five minutes to heat up completely.
  7. Last up, add in your cream.
  8. Serve your finished lobster over fresh cooked pasta with a few pinches of parmesan cheese and a sprinkle of chopped green onions over the top.

 

Step by step:


1. Cook up your bacon in a small frying pan over medium heat.

2. Remove the bacon and drain off the fat, reserving about a tablespoon.To the pan add in your garlic and pepper. Cook it up on medium heat for about two to three minutes.

3. Add in the green onions.

4. Let cook for an additional minute.Chop up your bacon and add it to the pan along with the broth. Love me some bacon.Now add in your spices; the cajun, old bay, onion powder, garlic powder, lemon pepper, oregano, and pepper.Allow the mixture to heat back up and then turn your heat down to medium low.

5. Add in your lobster and allow it about three to five minutes to heat up completely.Last up, add in your cream.

6. Serve your finished lobster over fresh cooked pasta with a few pinches of parmesan cheese and a sprinkle of chopped green onions over the top.


Nutrition Information:

Quickview
683 Calories
35g Protein
49g Total Fat
27g Carbs
38% Health Score
Limit These
Calories
683k
34%

Fat
49g
77%

  Saturated Fat
22g
144%

Carbohydrates
27g
9%

  Sugar
12g
14%

Cholesterol
270mg
90%

Sodium
2291mg
100%

Get Enough Of These
Protein
35g
70%

Vitamin C
258mg
313%

Vitamin A
8757IU
175%

Selenium
97µg
140%

Vitamin K
111µg
106%

Copper
1mg
94%

Vitamin B6
1mg
57%

Manganese
0.88mg
44%

Phosphorus
432mg
43%

Zinc
6mg
42%

Vitamin E
6mg
40%

Vitamin B3
7mg
36%

Folate
134µg
34%

Vitamin B12
2µg
33%

Potassium
1095mg
31%

Vitamin B5
3mg
31%

Fiber
7g
28%

Magnesium
107mg
27%

Vitamin B1
0.39mg
26%

Calcium
254mg
25%

Vitamin B2
0.42mg
25%

Iron
3mg
22%

Vitamin D
1µg
8%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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