Lobster Pasta
User Reviews
5.0
3 reviews
Excellent
Lobster Pasta
Report
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.
Share:
Ingredients
- kosher salt
- 2 lobster tails about 3 ounces each
- 1 pound Pasta of Choice (I used spaghetti)
- 1 tablespoon of oil
- 1/2 pint cherry tomatoes stems removed
- 1 shallot or 1/4 yellow onion peeled and minced
- 4 garlic cloves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/2 cup white or rosé wine
- 1/2 cup reserved pasta water
- 1/4 cup unsalted butter
- 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.
Equipments used:
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
Show Details
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: 4servings
Amount Per Serving
Calories 131 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
