5 from 3 votes
Lobster Pasta
Lobster Pasta with Cherry Tomatoes is the perfect indulgent dinner. It has buttery lobster meat, blistered cherry tomatoes and perfectly cooked spaghetti. It’s a treat dinner for sure but worth it every time! Put it together in under 30 minutes then serve with a Summer Rosé Sangria and French Onion Rolls for the best meal.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
131 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- kosher salt
- 2 lobster tails about 3 ounces each
- 1 pound pasta I used spaghetti, of choice
- 1 tablespoon of oil
- 1/2 pint cherry tomato stems removed
- 1 yellow onion peeled and minced, or shallot; 1/4
- 4 garlic cloves
- 1/2 teaspoon oregano dried
- 1/4 teaspoon crushed red pepper
- 1/2 cup white wine or rosé wine
- 1/2 cup water reserved pasta water
- 1/4 cup butter unsalted
- 1 tablespoon Italian parsley minced, as garnish
Instructions
- Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4 to 5 minutes, until mostly opaque (if they’re a little under, that’s ok because we’re going to cook them a bit more later on in the recipe). Using tongs, remove them from the water, and run under cold water to stop the cooking.
- Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side (here’s a good video that does a good job at showing how to do it). Pull the lobster meat out of the shell and roughly chop the lobster into bite-size pieces. Transfer to a bowl.
- Add the pasta to the pot and cook until al dente. Reserve some pasta water and drain the pasta.
- To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Be sure to give the skillet a shake every now and then. Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red and 1/2 teaspoon of salt. Toss and cook for an additional 2 minutes.
- Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5 to 7 minutes. Add the butter and cook until melted, about 2 minutes. Give it a taste and add salt to taste. Add the pasta and toss until coated.
- Lastly, add the lobster and toss one last time. Divide among plates and top with Italian parsley.
Cup of Yum
Notes
- Equipment:
- Chef's Knife | Le Creuset Braiser | Non-stick Skillet | Tongs | Colander
- Lobster substitute. If lobster is a little too costly, feel free to use a half pound of peeled and deveined shrimp, just cook in the pan when you add the shallots and garlic.
- Use your favorite pasta. I used spaghetti for this but you could use any long pasta you wanted to. Bucatini, Linguine, or Fettuccini would all work here.
Nutrition Information
Serving
4g
Calories
131kcal
(7%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
71mg
(24%)
Sodium
138mg
(6%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
392IU
(8%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 131
% Daily Value*
| Serving | 4g | |
| Calories | 131kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 138mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.