Bacon Lobster Pasta – Roasted Potatoes & Bacon & Lobster Aprons

bacon and lobster pasta recipe

bacon and lobster pasta recipe

I cannot tell you how excited I was to get a fun gift box in the mail from Mara’s Pasta. Not only did they send me three types of amazing tasting whole wheat pastas, but it gave me an excuse to break my diet and make one of my favorite recipes, Bacon and Lobster pasta and my garlic and rosemary roasted red potatoes. It also let me look online for fun new aprons to share with you all. Below is a fun widget where I picked out a bunch of pig aprons, bacon aprons (I love the bacon aprons the most and if you love bacon you’ll love them as well) and lobster aprons. You can buy any of them by clicking on the links below and if you buy them after clicking on the link without leaving amazon, you’ll help to support this blog and keep us giving you more fun recipes and aprons to match them.

bacon and lobster pasta

bacon and lobster pasta

Ok, here’s how to make this meal and you can also buy Mara’s Pasta by visiting their website here.

garlic basil and bacon sauce

garlic basil and bacon sauce

Bacon Lobster Pasta:

1 pound of thick sliced bacon
enough of your favorite red pasta sauce (I make my own or buy a basil and garlic one) for 4 people
fresh basil
fresh chopped or minced garlic
red onions (optional)
1 pound of lobster (two large tails or 5 small tails)
1 box of rigatoni or the funny shaped pasta from Mara’s Pasta.

maras pasta

maras pasta

Take your bacon and cut the strips into squares. Cook the squares in a frying pan and once they start to get crispy, pull them out and place the squares on a plate. Keep the bacon fat in the frying pan. Now salt a pot of boiling water and boil your lobster tails until they are cooked. As they are boiling, add your red sauce into your bacon fat and stir it in over low heat. Add in your chopped basil leaves, garlic and red onion and stir it until the sauce and bacon fat mix into each other and you not longer see the bacon fat. Now add the bacon slices back in on low heat.

When the lobster tails have finished cooking, set them aside and let them cool off for a minute. While they are cooling, put your pasta inside the same water you cooked your lobster tails in so you can get them to soak in the flavor from the lobster tails. While the pasta is cooking, cut the lobster tails and cut medium sized pieces of the lobster tail and drop it into the red sauce directly from the main piece so you don’t lose any of the flavors or pieces of lobster. When the pasta is almost all the way cooked, drain it and then add the pasta to the sauce and let it finish cooking in the sauce. Stir it on low heat until the pasta is cooked all the way and you’re done.

rosemary and garlic roasted red potatoes

rosemary and garlic roasted red potatoes

Garlic and Rosemary roasted red potatoes.

extra virgin olive oil
paprika
sea salt
pepper
chopped garlic
rosemary
chili powder
red potatoes

Preheat your oven to 425 and take a baking sheet and cover it with tin foil and spray with a non stick spray or extra virgin olive oil so you don’t ruin your baking or cookie sheet. Rinse off your red potatoes, I use the small ones and cut them into even squares. In a large bowl, pour in a few table spoons of extra virgin olive oil, a tablespoon of paprika, a few pinches of sea salt and black pepper, a few tablespoons of chopped garlic, 2 tablespoons of chopped rosemary and you can throw on some chili powder if you want an extra kick to it.

Mix the potatoes directly in the bowl with the ingredients and when everything is covered, place them on the baking sheet and put them in the oven for 20 minutes or cook them longer if you like them to be crunchy or crispy. Take the potatoes out of the oven and then take the foil and pour the potatoes onto your baking sheet. Let them cool off for a few minutes and then they are ready.

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