Description
This Creamy Tomato and Lobster Pasta is a luxurious dish combining tender lobster meat with a rich tomato and cream sauce, tossed with perfectly cooked fettuccine or linguine. Infused with fresh garlic, basil, and a splash of lemon juice, it’s an elegant yet simple meal ready in just 35 minutes, ideal for a special dinner or indulgent weeknight treat.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine
Seafood
- 1 cup cooked lobster meat, chopped
Sauce
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it burn to preserve its flavor.
- Prepare Sauce: Pour the crushed tomatoes into the skillet and bring to a gentle simmer. Stir in the heavy cream until the mixture is well combined and the sauce turns creamy and smooth.
- Cook Pasta: While the sauce simmers, cook the pasta according to the package instructions until al dente. Drain it well once cooked.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the creamy tomato sauce. Gently toss to coat the pasta completely with the sauce.
- Add Lobster: Fold in the chopped cooked lobster meat carefully to warm it through without breaking it apart, ensuring an even distribution throughout the pasta.
- Season and Garnish: Season the dish with salt, pepper, and fresh lemon juice to brighten the flavors. Stir in the chopped fresh basil and sprinkle grated Parmesan cheese over the top before serving hot.
Notes
- Use fresh cooked lobster meat for the best flavor and texture, but pre-cooked frozen lobster can also be used.
- Adjust the cream amount for a lighter or richer sauce depending on your preference.
- For added depth, you can add a splash of white wine when simmering the tomato sauce.
- Pair this pasta with a crisp green salad and a glass of chilled white wine.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the lobster.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
