Poor Man’s Lobster Pasta
The Pasta You Will Crave
Poor Man’s Lobster Pasta is the easy dinner of your dreams. It’s made with cream cheese and lobster bouillon, plus a few more ingredients you have in your pantry and topped with chives and cracked black pepper.
The shells hold this delicious and easy sauce and you can add a protein like chicken or shrimp if you wish!
Lobster Delights
I have another recipe using the same lobster bouillon called Chicken In Lobster Sauce.
Both of these recipes can be a weekly staple in your home. So if you’re on the fence about whether this bouillon will be worth purchasing, just imagine all of the Poor Man’s Lobster Pasta and the Chicken in Lobster Cream Sauce you’ll enjoy.
The Bouillon
Better Than Bouillon is a brand I use often. I am not sponsored by this company, I just love the quality of the brand.
The flavors are really rich and delicious and take my easy recipes to the next level. I find this lobster variety very easily at most stores.
I will tell you that sometimes it is not in the aisle with the rest of them. It is sometimes near the seafood department.
Seashells For The Lobster
I chose shells for this recipe because lobster and seashells, get it?
LOL!
In all seriousness, the shells really hold this delicious sauce. Every bite is the perfect bite when you get the sauce soaked into the pasta.
I usually use plain shells, but this time I saw this kind with the ridges. The ridges held the sauce even better.
Don’t Give Up
It takes some time to whisk the cream cheese into the broth and it will NEVER be perfectly smooth, but it does get pretty close. Just stick with the whisking.
Do not fret, the cream cheese will melt into the hot pasta when you add the pasta to the pot.
Poor Man's Lobster Pasta
Poor Man's Lobster Pasta, the easy dinner of your dreams. Made with cream cheese and lobster bouillon, plus a few more ingredients you have in your pantry. Topped with chives and cracked black pepper. The shells hold this delicious and easy sauce. This dinner will be one you crave. You can add a protein like chicken or shrimp if you wish!
Ingredients
- 2 heaping tablespoons of Lobster Bouillon *the brand I use is pictured in post
- 1 pound of shell pasta
- 2 eight ounce packages of cream cheese, softened
- 2 tablespoons of butter
- 4 cups of water
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of dried tarragon
- 1 tablespoon of ketchup or 1 teaspoon of tomato powder
- Handful of chives, sliced thin
- *dried chili flakes if you like spice
Instructions
- Boil your pasta according to package directions. Reserve one cup of the pasta water when the pasta is done cooking. Set it aside, you may not feel the need to use it but you may need it to thin out the sauce.
- In a deep sided skillet, melt your butter on a low temperature and add your garlic powder, onion powder, tarragon and tomato powder IF you are using the tomato powder. Sauté for a minute or two.
- Add your bouillon to a bowl and add 1 cup of the hot water to the bouillon , whisk to dissolve the bouillon. Add to the skillet, along with the three cups of hot water remaining, turn up the heat slightly and whisk this in and let this come to a slow boil. If you did not use tomato powder, add your ketchup at this time.
- Cut your cream cheese into small squares and add it to the broth in the skillet a little at a time, whisking slowly while the cream cheese melts into the broth. Repeat until all the cream cheese is used. This will take a little time. The cream cheese gets MOSTLY melted in but you may see a tiny bit of bits of cream cheese. Let this all simmer for about 10 minutes, whisking occasionally.
- Drain your pasta and reserve and don't forget to reserve some of the pasta water, you can use this to thin out your sauce if needed, at the end.
- Add the drained pasta to the skillet, toss well to coat. Your sauce should still be slightly liquidy. Let the pasta simmer in the sauce for 8 minutes. If you need to thin it out (you shouldn't have to) you can add a little of the pasta water a little at a time.
- Turn off heat and let pasta sit for a couple of minutes. Top the whole pan with black pepper and sliced chives. Serve!
1 Comments
Dani Smith
November 4, 2024 at 8:50 am
Just a couple questions on your recipe…
*Where does the 4 cups of water come in at?
*How much hot water are we adding to the bouillon to dissolve before placing it in the skillet? Is that the 4 cups you refer to in the ingredients?
I’m assuming the “broth” you are referring to in the skillet is the result of the bouillon, water and seasonings…so that’s why I was wondering how much water you added to that bouillon to establish this “broth”?
Thanks! 🙂