Lobster with Lemon Basil Orzo
The cookbook below is where I found inspiration to create this Lobster with Lemon Basil Orzo recipe.
I recently got the gift of my grandma’s cookbook collection from the 1950’s through 1980’s and have been recreating dishes based off some of the recipes.
This book was published in 1977, the same year I was born!
This is the original recipe, which you can see if very different from what I made.
I kept the lobster, but used orzo instead of rice.
In place of the tomato puree I used sundried tomatoes. And went with more of a cream sauce instead of the olive oil tomato sauce.
Of course I brought my grandma some to try. Even showed her a picture of the cookbook and she remembered it well 🙂
How to Make Lobster with Lemon Basil Orzo
Start with 2 to 4 lobster tails, depending on the size and how much lobster you want in the dish.
Shrimp would be a great substitute if you don’t have lobster.
Remove the shells and cut the lobster into small chunks.
I had the best luck cutting the shell with kitchen scissors down the back and breaking the shell off.
Set the lobster aside and cook a half pound of orzo pasta in salted water according to the package directions.
When you drain the water, rinse the pasta with cold water so it doesn’t get mushy as it sits.
Then start making the lemon basil cream sauce.
Set a large skillet over medium heat and add 2 Tablespoons butter and a diced onion, kosher salt, and pepper.
Cook the onion by itself for a few minutes.
Add garlic and cook 1 more minute.
Next add a cup of heavy cream, 1/2 cup sliced sundried tomatoes, 2 Tablespoons lemon juice, and a Tablespoon each honey and Old Bay seasoning.
Bring this to a boil and then reduce the heat to simmer 4 to 5 minutes.
Then add the lobster and chopped, fresh basil.
Let this simmer away for 3 more minutes, which is just enough time for the lobster to cook.
Finally add the cooked orzo and stir until combined.
Taste for seasoning and add more Old Bay or lemon juice if needed.
I even served Lobster with Lemon Basil Orzo in my grandma’s glass dishes that she gave me 🙂
A little more fresh basil over top and enjoy!
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If you like Lobster with Lemon Basil Orzo, you might also like these recipes…
Smoked Lobster Bisque
Cheesy Orzo with Chicken and Veggies
Shrimp with Cajun Cream Sauce
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Lobster with Lemon Basil Orzo
Lobster with Lemon Basil Orzo is another one of my grandma's dishes from the 1970's that I put my own spin on
Ingredients
- 1/2 pound orzo pasta
- 2 Tbsps butter
- 1 onion diced
- kosher salt, pepper
- 1 Tbsp garlic paste or minced garlic
- 1 cup heavy cream or half and half
- 1/2 cup sliced sun dried tomatoes
- 2 Tbsps fresh lemon juice
- 1 Tbsp honey
- 1 Tbsp Old Bay seasoning
- 2 to 4 lobster tails (depending on size)
- 1/2 cup fresh basil leaves roughly chopped
- Optional: more fresh basil for garnish
Instructions
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Boil the orzo pasta according to package directions in salted water. Drain and rinse with cold water to prevent the pasta from overcooking.
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Set a large skillet over medium heat, once hot add the butter, diced onion, kosher salt, and pepper. Cook 4 to 5 minutes, stirring a few times. Add the garlic and cook 1 more minute.
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Add the heavy cream, sun dried tomatoes, lemon juice, honey, and Old Bay seasoning to the skillet. Bring to a boil and reduce the heat to simmer for 4 to 5 minutes.
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While the sauce is simmering, remove the shells from the lobster tails, chop the lobster meat into bite size pieces. Add the lobster and to the sauce and simmer 3 minutes.
Note: I had the best luck cutting the top of the tails with kitchen scissors and tearing the shells away from the meat.
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Add the cooked orzo to the skillet and simmer 1 to 2 more minutes. Taste for seasoning and add more Old Bay, kosher salt, pepper, and/or lemon juice if needed.
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Serve right away and with more fresh basil as garnish
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