Lobster, Shrimp and Andouille Sausage over Pasta

Recipe courtesy Moses W. La Fountaine, Paradox Lodge

Show: Rachael Ray's Tasty TravelsEpisode: Lake Placid, NY

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
10 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 10 min
Total:: 25 min

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Ingredients

1 pound baby shells pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
1 tablespoon minced fresh garlic
1 tablespoon dried herbes de Provence
Sea salt
8 ounces cooked lobster meat
8 medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
1 tablespoon white wine
4 medium fresh tomatoes, quartered
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Directions

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

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Comments & Reviews

recipe Lobster, Shrimp and Andouille Sausage over Pasta
JOANNE AURORA, CO 08-23-2009
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Outstanding!! A medley of flavors for your tastebuds!
Rated: 5 stars out of 5

My teenagers and husband raved over this dish!! This recipe was a little more time-consuming in preparation than what is... listed. I did not use lobster as I had none, and I used al-dente penne pasta instead of shells. I cooked the fresh andouille sausage in a seperate pan which allowed me to keep the grease for a lovely rue. I would use more shrimp next time and purchase already peeled shrimp to save on prep time. I used more cream than listed and boiled my shrimp shells in a pot to extract flavor to add to my rue, I think a little lemon juice may give a nice kick as well. I did not mix my pasta in the sauce but served the mixture over my steaming noodles instead. Using the freshest ingredients possible makes this dish extraordinary. I also served a green salad and blue cheese crumbles with a balsamic vinegar and oil dressing. Grab a glass of good Pinot Noir and some garlic bread and call it FABULOUS!Read more
recipe Lobster, Shrimp and Andouille Sausage over Pasta
Eric Milton, DE 02-12-2007
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Way Too Smokey Flavored Only
Rated: 1 stars out of 5

I was so very disappointed after spending almost $70 on the ingredients on this recipe and then having it taste so over... powering of smoke flavor from the sausage. I suggest that the recipe should only require 1/4 the amount of sausage or not a smoked sausage at all.Read more
recipe Lobster, Shrimp and Andouille Sausage over Pasta
Anonymous 02-05-2007
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Awesome!
Rated: 5 stars out of 5

I made it for my husbands boss and he loved it! I will make it again. I was worried it would be too spicy but it was a great... balance with the seafood! We had a salad with it as well. Asian pears, greens, cranberries & walnuts...nice sideRead more
recipe Lobster, Shrimp and Andouille Sausage over Pasta
Anonymous 01-26-2007
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great, quick dinner
Rated: 5 stars out of 5

I was looking for a dinner with Andouille Sausage and this is a quick and easy pasta to make. The shrimp were wonderful but... I did not use Lobster. It was still great as leftovers!Read more
recipe Lobster, Shrimp and Andouille Sausage over Pasta
brandy galloway, OH 11-20-2006
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great food
Rated: 5 stars out of 5

easy and tast great..I love Rachel