Lobster and Bowties with Spinach and Bacon
Lobster and Bowties with Spinach and Bacon is one of our favorite seafood dinners. I love this dish for several reasons. First of all, I like that I can make this entire dish in less than an hour. To serve even more time, start with precooked lobster meat. Secondly, I like that this dish can be made ahead of time and reheated. You can cook this dish early in the day, and then reheat portions in the microwave. And, lastly, I love the rich and creamy sauce that’s filled with lobster, tomatoes, bacon, and spinach.
The Equipment I Used
- A Large Pot with a Lid- You’ll need this for steaming your lobster.
- Lobster Crackers- Use this to get your lobsters out of the shell.
- A Large Skillet- You’ll need this to make the pasta sauce.
The Ingredients Needed for Lobster and Bowties with Spinach and Bacon
- Lobster- You’ll need two one pound live lobsters.
- Bowties- I used bowtie pasta, but you can use any shape that you like.
- Kosher Salt- Use three tablespoons of this to salt your pasta water.
- Cream- Be sure to use heavy cream, not light cream for this recipe.
- Lemon Juice- Use freshly squeezed lemon juice. This adds a really great flavor to the sauce.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Bacon- I used Niman Ranch applewood smoked bacon.
How I Made my Lobster and Pasta
- First, I cooked my lobster. Be careful not to overcook your lobster.
- Next, I made the cream sauce. Be sure to simmer your cream until it’s nice and thick.
- Then, I cooked the bacon until it was nice and crispy.
- Finally, I stirred in the rest of the ingredients, just until the vegetables warmed through.
If you’re a lobster lover, you need to try this creamy and delicious Lobster and Bowties with Spinach and Bacon.
Lobster and Bowties with Spinach and Bacon
Bowtie pasta in a creamy sauce with spinach, bacon, and cherry tomatoes.
Ingredients
- 2 one pound lobsters
- 4 slices bacon
- 12 ounces bowtie pasta
- 3 tbsp. kosher salt
- 2 tbsp. unsalted butter
- 1 cup onion, minced
- 1 tbsp. garlic, minced
- ¾ cup heavy cream
- ¾ cup chicken stock
- 2 tbsp. lemon juice
- ¼ tsp. each kosher salt and black pepper
- 1 cup Parmesan cheese, grated
- 3 cups baby spinach leaves
- 2 cups halved cherry tomatoes
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
- While the lobsters steam, cook the bacon. Heat a skillet on low heat and cook the bacon until brown and crispy. Drain, crumble, and set aside.
- Remove the lobster meat from the shells and chop it all in one- inch pieces. Set aside.
- Bring a large pot of water to boil for the pasta. Add the salt and the pasta and cook until al dente.
- In a large skillet, melt the butter. Cook the onion and garlic until they're soft, for about five minutes. Stir in the cream and chicken stock and simmer for six minutes, or until the cream thickens. Stir in the lobster, spinach, tomatoes, bacon, cheese, salt, pepper, and lemon juice.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
