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Cajun Lobster Pasta

 
One serving costs about $5.4 One serving costs about $5.4

$5.40 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,gluten free lunch,main course,main dish,dinner Creole,Cajun
spoonacular Score:76%

Spoonacular Score: 76%

 

Cajun Lobster Pasta might be just the Creole recipe you are searching for. One serving contains 674 calories, 34g of protein, and 50g of fat. For $5.03 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. Not a lot of people really liked this main course. Head to the store and pick up oregano, bell pepper, salt, and a few other things to make it today. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Try Red Lobster Cajun Chicken Pasta, Red Lobster Cajun Spice Mix, and Red Lobster Cajun Shrimp for similar recipes.

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Simonnet-Febvre Petit Chablis with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Simonnet-Febvre Petit Chablis



» Get this wine on Wine.com

Ingredients

Servings:
3 strips
3 strips bacon
bacon
1
1  bell pepper
bell pepper
0.75 cups
0.75 cups broth
broth
1 tsp
1 tsp cajun spice
cajun spice
0.33 cloves
0.33 cloves garlic
garlic
0.5 tsps
0.5 tsps garlic powder
garlic powder
3
3  green onions
green onions
0.25 cups
0.25 cups heavy cream
heavy cream
0.5 tsps
0.5 tsps lemon pepper
lemon pepper
0.28
0.28  lobster
lobster
1 tsp
1 tsp old bay seasoning
old bay seasoning
0.5 tsps
0.5 tsps onion powder
onion powder
0.5 tsps
0.5 tsps oregano
oregano
some
some bell pepper
bell pepper
0.25 tsps
0.25 tsps salt
salt
3 strips bacon
3 strips
bacon
1  bell pepper
1
bell pepper
0.75 cups broth
0.75 cups
broth
1 tsp cajun spice
1 tsp
cajun spice
0.33 cloves garlic
0.33 cloves
garlic
0.5 tsps garlic powder
0.5 tsps
garlic powder
3  green onions
3
green onions
0.25 cups heavy cream
0.25 cups
heavy cream
0.5 tsps lemon pepper
0.5 tsps
lemon pepper
0.28  lobster
0.28
lobster
1 tsp old bay seasoning
1 tsp
old bay seasoning
0.5 tsps onion powder
0.5 tsps
onion powder
0.5 tsps oregano
0.5 tsps
oregano
some bell pepper
some
bell pepper
0.25 tsps salt
0.25 tsps
salt

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.40
Ingredient
3 strips bacon
1 bell pepper
¾ cups broth
1 teaspoon cajun spice
3 cloves garlic
½ teaspoons garlic powder
3 green onions
¼ cups heavy cream
½ teaspoons lemon pepper
1 lobster
1 teaspoon old bay seasoning
½ teaspoons onion powder
½ teaspoons oregano
some bell pepper
Price
$0.85
$0.60
$0.57
$0.07
$0.20
$0.05
$0.24
$0.32
$0.03
$1.96
$0.05
$0.05
$0.05
$0.37
$5.40

Tips

Health Tips

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • In a pinch you can make your own Old Bay seasoning at home. Typical ingredients include celery salt, bay leaves, paprika, dry mustard, a bit of nutmeg, ground ginger, cloves, cardamom, and of course, salt and pepper. Experiment with whichever spices and herbs you have on hand until you find a ratio you like.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
696 Calories
34g Protein
50g Total Fat
27g Carbs
38% Health Score
Limit These
Calories
696
35%

Fat
50g
77%

  Saturated Fat
22g
143%

Carbohydrates
27g
9%

  Sugar
11g
12%

Cholesterol
285mg
95%

Sodium
2297mg
100%

Get Enough Of These
Protein
34g
69%

Vitamin C
257mg
312%

Vitamin A
8757IU
175%

Selenium
96µg
138%

Vitamin K
111µg
106%

Copper
1mg
94%

Vitamin B6
1mg
57%

Manganese
0.88mg
44%

Phosphorus
434mg
43%

Zinc
6mg
42%

Vitamin E
6mg
41%

Vitamin B3
7mg
36%

Folate
134µg
34%

Vitamin B12
2µg
34%

Vitamin B5
3mg
31%

Potassium
1084mg
31%

Fiber
7g
28%

Magnesium
107mg
27%

Vitamin B1
0.39mg
26%

Calcium
253mg
25%

Vitamin B2
0.38mg
22%

Iron
3mg
21%

Vitamin D
0.68µg
5%

covered percent of daily need

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