Description
Indulge in the rich, creamy flavors of Tuscan Lobster Pasta—a luxurious dish featuring succulent lobster, sun-dried tomatoes, spinach, and a rich, velvety sauce. Perfect for date nights or special occasions, this pasta is full of vibrant flavors and texture, bringing the taste of Tuscany to your table.
Ingredients
Scale
For the Lobster:
- 2 lobster tails (or 4 small tails), peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Pasta:
- 8 oz fettuccine or linguine (or your preferred pasta)
- Salt, for the pasta water
For the Creamy Tuscan Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth (or seafood stock for more depth of flavor)
- 1 teaspoon Italian seasoning (or dried basil and oregano)
- 1 teaspoon lemon juice
- 2 cups fresh spinach, chopped
- 1 tablespoon grated Parmesan cheese (optional, for extra richness)
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
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 lobster meat is opaque.
- Remove the lobster from the pot and set aside to cool slightly. Once cool enough to handle, cut the lobster meat into bite-sized chunks. Set aside.
- Cook the Pasta:
- While the lobster cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving ½ cup of pasta water.
- Make the Creamy Tuscan Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking for 2-3 minutes until softened and fragrant.
- Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
- Add the heavy cream, chicken broth, Italian seasoning, and lemon juice. Stir to combine and bring the sauce to a simmer. Let it cook for 5-7 minutes until it thickens slightly.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Season with salt and pepper to taste. For extra richness, you can add Parmesan cheese to the sauce at this stage.
- Combine the Pasta and Lobster:
- Add the cooked pasta to the skillet with the sauce and toss gently to combine. Add the lobster chunks and fold them into the pasta and sauce, warming them through.
- Serve:
- Divide the creamy Tuscan lobster pasta among plates. Garnish with fresh basil and extra Parmesan if desired. Serve immediately.
Notes
- You can substitute lobster with shrimp or scallops for a different take on this dish.
- If you prefer a lighter version, you can use half-and-half instead of heavy cream, though it will be slightly less rich.
- For a more vibrant flavor, add a pinch of red pepper flakes to the sauce for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Cooking, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 750mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg