Crayfish and cream cheese pasta

Recipe from: 24 January 2011

Ingredients 10
Servings 1
Minutes 10 mins


Serving Change
  • 6
    lobster tails or 4 lobsters
  • 500
  • 250
    cream cheese
  • fresh parsley or spring onions
  • 2
    cloves garlic
  • 1
    small onion - finely chopped
  • zest and juice of 1 lemon
  • salt and pepper to taste
  • 2
    fish stock
  • olive oil


10 mins
Cook spaghetti according to packet instructions. Place another pot on the stove and heat the oil. Saute the onions and garlic and then add the lobster. Add the fish stock, place the lid back on and boil until the lobster has turned bright red. Spoon lobster out of the stock and strain the stock back into the pot. Add the cream cheese to the stock and let it reduce to a thicker consistency. In the meantime, remove the lobster flesh from the shells, slices into smaller chunks and place back into the creamy liquid. Add the parsley or chopped spring onions and season with salt and pepper. Strain the spaghetti and stir into the creamy lobster sauce. Serve with a squeeze of lemon and some garlicy bread.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.


Read more on: fish/seafood


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