This Dish Literally Changed My Life! _ Lobster & Shrimp Garlic Noodles (Dinner In Under 30 Mins)
**Lobster and Shrimp Garlic Noodles: A Step-by-Step Guide**
Welcome back, everyone! Today, we’re diving into another quick and easy pasta recipe that’s guaranteed to impress your taste buds. The dish we’re making is **lobster and shrimp garlic noodles**, a popular favorite at places like Yard House but with roots in the San Francisco area. I fell in love with this dish during my visit there, and now I’m excited to share how you can make it right in your own kitchen. Before we get started, don’t forget to subscribe to the channel and hit that bell icon for notifications—so you never miss out on our latest recipes!
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### **Ingredients You’ll Need**
Let’s talk about the ingredients you’ll need to make this delicious dish. For today’s recipe, we’re using:
- **6 ounces of lobster meat** (claw and knuckle, purchased from Wegmans in the frozen section, or you can use lobster tail)
- **About half a pound of extra-large peeled and deveined shrimp**
- **Half of a diced onion**
- **Six cloves of minced garlic**
- **Some green onions for garnish**
- **Bucatini pasta** (this pasta is perfect because it’s hollow, allowing the sauce to seep inside, but you can use any type of pasta you prefer)
- **A little Parmesan cheese**
- **Kerrygold butter**
- **Low sodium soy sauce**
- **A little “worst word in the world” hot sauce** (a spicy condiment that adds a kick)
- **Sesame oil**
- **Some brown sugar**
- **Oyster sauce** (if shellfish allergies are an issue, you can substitute with hoisin sauce)
- **All-purpose seasoning**
- **A little red pepper flakes** (optional, for those who love some heat)
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### **Preparing the Sauce**
Once your pasta water is boiling and salted, it’s time to start working on the sauce. Here’s how to do it:
1. Add **one to two tablespoons of brown sugar** to the saucepan.
2. Stir in **two tablespoons of oyster sauce (or hoisin sauce)**.
3. Drizzle with about **a half teaspoon of sesame oil**—remember, a little goes a long way here!
4. Next, add **a teaspoon or two of worst word in the world sauce**, followed by **a good quarter cup of low sodium soy sauce**.
5. Whisk everything together to combine.
6. Save about **a quarter cup of pasta water** once your noodles are done; this will help stretch the sauce and tie all the flavors together with its starch.
7. Finally, add a pinch of **red pepper flakes** (optional) and a little bit of **all-purpose seasoning**. If you’re feeling adventurous, toss in a teaspoon or so of ginger paste or fresh ginger for extra flavor.
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### **Chopping the Lobster**
While your sauce is cooking, let’s prepare the lobster meat:
1. Set aside a couple of pieces to garnish your final plate.
2. Roughly chop the rest into bite-sized chunks—about this size (demonstrates with a knife). Don’t cut them too small; you want nice, big bites.
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### **Cooking the Shrimp**
Now, let’s move on to cooking the shrimp:
1. In a skillet over medium heat, add **two tablespoons of butter** (because butter makes everything better!).
2. Add your **half-pound of extra-large peeled and deveined shrimp**, seasoning them with some all-purpose seasoning or a blend of salt, pepper, garlic powder, and onion powder.
3. Let the shrimp cook for a couple of minutes on one side, then flip them over to cook the other side. Sprinkle a little more seasoning on top as they cook.
4. Once your shrimp are just about fully cooked (they should reach an internal temperature of 145°F), remove them from the skillet using a slotted spoon and set them aside.
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### **Adding the Lobster Meat**
Next, add the pre-cooked lobster meat to the skillet:
1. Toss the lobster pieces in the buttery sauce for about two minutes, just to warm them up and let the flavors meld together.
2. Remove the seafood from the skillet and set it aside temporarily.
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### **Building the Sauce**
Now, let’s build the rest of the sauce:
1. Add **another tablespoon of butter** to the skillet to release any fond (those tasty bits stuck to the bottom) that’s been left behind.
2. Sauté a lot of garlic—this is garlic noodle territory, after all! Cook it until it’s fragrant and lightly toasted.
3. Stir in your green onions and diced yellow or white onion, cooking them for about two or three minutes until they’re softened.
4. If needed, add a touch more avocado oil and a little all-purpose seasoning to the onions.
5. Add a splash of pasta water to help release any remaining fond from the bottom of the skillet.
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### **Introducing the Sauce and Noodles**
1. Increase the heat to medium and pour in the sauce you prepared earlier. Stir it into the skillet, bringing it to a simmer. Let it reduce and thicken for about two or three minutes.
2. Add your bucatini pasta (or any type of pasta you prefer) directly into the sauce. Allow the pasta to finish cooking in the sauce, letting it absorb all those rich flavors.
3. Once the pasta is almost done, start adding **a cup of Parmesan cheese**, reserving a little for garnish. Stir everything together and add another splash of pasta water if needed.
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### **Combining Everything**
1. Finally, toss your cooked lobster and shrimp into the pasta-sauce mixture. Give it all a good stir to coat everything evenly.
2. Plate up your dish with plenty of lobster and shrimp chunks, making sure the noodles are fully coated in sauce.
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### **Plating and Final Touches**
1. Sprinkle some additional red pepper flakes on top for heat (if desired).
2. Add a generous amount of Parmesan cheese over the dish.
3. Garnish with diced chives or green onions for a pop of color and flavor.
And there you have it—**lobster and shrimp garlic noodles**, ready to wow your taste buds! This dish is not only delicious but also quick and easy to make, perfect for a weeknight dinner.
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### **Tips and Variations**
- If lobster isn’t in your budget, feel free to skip it and just use shrimp. The dish will still be equally tasty!
- You can also substitute chicken or keep the recipe vegetarian by omitting the seafood altogether.
- In San Francisco, this dish is often served with Dungeness crab on the side—so feel free to add that if you’re feeling adventurous.
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