Description
Indulge in the luxurious flavors of this Creamy Tomato and Lobster Pasta, a decadent dish featuring tender lobster meat in a rich tomato cream sauce, served over perfectly cooked pasta.
Ingredients
Scale
Pasta:
- 12 oz linguine or fettuccine pasta
Lobster and Sauce:
- 2 lobster tails (about 8 oz each), cooked and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta water.
- Prepare Lobster and Sauce: In a large skillet, heat olive oil over medium heat. Add garlic and onion, cooking until softened, about 3 minutes. Stir in crushed tomatoes, white wine (if using), red pepper flakes, salt, and black pepper. Simmer for 8 to 10 minutes until slightly thickened. Reduce heat to low and stir in heavy cream and butter until smooth. Add the chopped lobster meat and simmer gently for 2 minutes to warm through.
- Combine and Serve: Toss in the cooked pasta and Parmesan cheese, adding reserved pasta water a little at a time until the sauce coats the noodles. Garnish with parsley and serve immediately.
Notes
- For a richer flavor, use lobster stock in place of pasta water.
- If lobster tails aren’t available, substitute with cooked shrimp or crab.
- This dish pairs beautifully with garlic bread and a crisp green salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 135 mg
