Description
Indulge in a luxurious bowl of Creamy Tomato and Lobster Pasta—a rich, flavorful dish with succulent lobster and a creamy, tangy tomato sauce. Perfect for special occasions or a romantic dinner, this pasta is a true showstopper! With the delicate sweetness of lobster and a velvety sauce, every bite is pure indulgence.
Ingredients
Scale
For the Lobster:
- 2 lobster tails (or 4 if small, peeled and deveined)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Pasta:
- 8 oz linguine or spaghetti (or your preferred pasta)
- Salt, for the pasta water
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- ½ cup dry white wine (optional, can substitute with chicken broth)
- 1 cup heavy cream
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Cook the Lobster:
- Bring a pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, or until the shells turn bright red and the meat is opaque.
- Remove the lobster from the water and let it cool slightly. Cut the lobster meat into bite-sized pieces and set aside.
- Cook the Pasta:
- While the lobster cooks, cook the pasta in a large pot of salted water according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water for the sauce.
- Make the Creamy Tomato Sauce:
- In a large skillet, heat olive oil over medium heat. Add the garlic and onion and sauté for 2-3 minutes until softened and fragrant.
- Stir in the diced tomatoes, tomato paste, and white wine (if using). Bring to a simmer and cook for 5-7 minutes, letting the sauce reduce slightly.
- Stir in the heavy cream, dried basil, oregano, and red pepper flakes. Continue to simmer for another 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine the Pasta and Lobster:
- Add the cooked pasta to the skillet with the sauce and toss gently to coat, adding a little reserved pasta water if needed to loosen the sauce.
- Add the lobster pieces and gently fold them into the pasta and sauce, warming them through.
- Serve:
- Divide the creamy tomato and lobster pasta among plates. Garnish with fresh basil or parsley and serve immediately.
Notes
- You can use store-bought lobster meat or even shrimp if lobster is unavailable or expensive.
- For an extra touch of flavor, sprinkle some freshly grated parmesan cheese over the top before serving.
- You can add a squeeze of fresh lemon juice at the end for a pop of acidity.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Cooking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 850mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 125mg