Seafood Pasta

Seafood Pasta

Seafood Pasta

Lobster claws

Lobster claws

Kristina found some lobster claws on sale, so I decided to make a seafood pasta, with a low-fat version of an Alfredo-style sauce. I added some tiger prawns we also had in the freezer, for variety. The following ingredients are just a guideline– use whatever seafood or vegetables you like (or whatever happens to be in your refrigerator). I almost went with asparagus tips instead of broccoli, but we had a lot of broccoli that needed using up.



  • 4 Lobster claws
  • 20 Tiger prawns, with shells on
  • 1 Medium-sized onion
  • 6-10 Garlic cloves
  • 1/2-1 red pepper
  • About 1 cup broccoli
  • Fresh ground pepper
  • 1/2-1 tsp. Thyme
  • Juice from one lemon
  • Salt to taste
  • 1 Tbsp. Flour
  • 1 cup Shredded or grated Parmesan Reggiano or Pecorino Romano cheese
  • Olive oil

Serves 4

Lobster and Prawn Shells

Lobster and Prawn Shells for Stock

First remove the shells from the lobster claws and prawns, and put the shells in a small pan with some ground pepper, half of the garlic cloves coarsely chopped, and the thyme. Fill with water until the ingredients are covered, and simmer on the stove for an hour or more to make a seafood stock for the sauce.

While the seafood stock is being created, dice up the remaining garlic and cut the onions and red pepper into thin, 1-2″ long pieces. Cut the broccoli into bite-sized pieces.

Add a little olive oil to a wide, shallow pan on medium to high heat. Add the onions and green pepper and saute for a few minutes. Follow with the garlic and broccoli. You want to get the onions and pepper started cooking for a few minutes before you add the garlic, because it’s chopped more finely, and the broccoli, because it cooks faster. Add ground pepper to taste.

Prawns Added

Prawns added

Now add the prawns and start cooking on one side. Strain the seafood stock from the shells and add about 1/2 to 1 cup of it to the pan– the prawns should not quite be covered. Turn the prawns after a few minutes to cook on the other side. Add lemon juice. Mix the flour with a little water to make a paste, and stir it into the sauce to thicken it slightly (don’t add dry flour directly or it will turn into lumpy blobs). Add grated cheese and lobster (the lobster meat is already cooked, so we just want to warm it up- if you’re using uncooked lobster you’d add it the same time as the shrimp).

Serve on your favorite pasta and enjoy!

2 thoughts on “Seafood Pasta

  1. Lobster and prawns mixed with…broccoli?? I find that quite bold…very daring. Yet it looks DELICIOUS! How exactly did my brother become such a good cook when I can barely hard boil eggs?

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