Description
Make creamy tomato lobster pasta in just 30 minutes! Just a few simple ingredients create a restaurant-quality dinner using fresh or frozen lobster.
Ingredients
Units
Scale
- 10-12 ounces cooked lobster meat
- 12 ounces pasta (I like dried paparadelle for this recipe)
- 3 tablespoons butter
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 4 tablespoons tomato paste
- 1/2 cup reserved pasta water
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Cook pasta in well-salted water for about 1 minute less than package instructions. Reserve 1 cup of starchy pasta water. Drain pasta, drizzle lightly in olive oil to prevent sticking, then set aside.
- Sauté minced garlic in butter with red pepper flakes for 2-3 minutes over medium-low heat. Add tomato paste and cook for 2-3 minutes, until darkened. Slowly stir in 1/2 cup of starchy pasta water, stirring to lift up any tasty bits stuck to the bottom of the pan. Add cooked lobster, allowing the seafood to warm through for about 2 minutes.
- Finally, add cream and parmesan, stirring to mix and melt. Taste and adjust seasoning with salt, pepper and fresh basil.
- Gently fold in cooked pasta, allowing the noodles to fully warm and finish cooking in the savory sauce. Serve pasta garnished with fresh basil and a wedge of lemon. Encourage guests to add a squeeze of fresh lemon juice to their lobster pasta.
Notes
- Don't overcook lobster: If using pre-cooked lobster meat, add it to the sauce just long enough to warm through (about 2 minutes). Overcooking will make it tough. If using raw lobster, cook just until it turns opaque.
- Save that pasta water! The starchy pasta water is important for creating a silky sauce. Always reserve at least 1 cup before draining, and don't be afraid to add a splash more if your sauce needs it. (I tested the recipe using stock, but actually preferred the flavor with the starchy pasta water.)
- Storage: Leftover lobster pasta can be refrigerated in an airtight container for up to 2 days. The texture won't be quite as good as fresh, but it will still be delicious.
- Reheating: Gently reheat leftovers in a skillet over medium-low heat with a splash of cream or milk to refresh the sauce. Avoid microwave reheating if possible, as it can make the lobster rubbery.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1/3
- Calories: 718
- Sugar: 6 g
- Sodium: 1083.6 mg
- Fat: 26.4 g
- Carbohydrates: 78.2 g
- Protein: 40.7 g
- Cholesterol: 131.7 mg