Summer Lobster Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
6 people
-
Calories
471 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Summer Lobster Pasta
Description
Summer Lobster Pasta features lobster tails cooked and chopped into large chunks, paired with pasta cooked al dente. The sauce is built by sautéeing shallots, garlic, and red pepper flakes in olive oil, then adding halved cherry tomatoes until they burst and release their juices. White wine and butter enrich the sauce, which gently coats the lobster meat and pasta. The dish finishes with fresh basil, lemon zest, and juice, contributing brightness and herbal notes.
This preparation highlights the lobster's sweet and tender texture combined with the slight acidity and mild heat from the sauce ingredients. The cooking method uses stovetop sautéing and simmering, which maintains tenderness and allows flavors to meld without overcooking the lobster.
The pasta provides a neutral but firm base for the flavorful lobster and sauce, making this dish appropriate as a centerpiece for a summer meal. The fresh lemon imparts liveliness and balances the richness of butter. It’s best served immediately to enjoy the lobster at its freshest.
Ingredients
- 4 lobster tails 8oz-10oz each, (or 1 pound cooked lobster meat)
- 1 pound pasta
- 4 tablespoons olive oil
- 2 shallot finely diced, large
- 6 garlic minced, cloves
- 1 teaspoon red pepper flakes
- 2 cups cherry tomato halved
- ½ cup white wine dry
- 2 tablespoons butter unsalted
- salt Kosher salt and freshly cracked
- black pepper Kosher salt and freshly cracked
- 2 basil torn or roughly chopped, handfuls
- 1 lemon zested and juice
Instructions
- If using whole lobsters, cook them in boiling water for 6-8 minutes until bright red. Remove from boiling water, cool completely and remove the meat from tail, claws and knuckles, and chop into large chunks.
- Bring a pot of water to a boil and cook pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add shallots and cook for 1 minute, until fragrant. Add garlic and red pepper and cook for 30 seconds. Add tomatoes and season generously with salt and pepper, let cook until the tomatoes start to burst. Add the white wine and cook until reduced. Add lobster meat and butter, stir to coat, and cook for 1 minute, then turn off heat.
- When pasta is al dente, drain it and add to skillet, and season with salt and pepper. Toss well and transfer to a large serving platter. Add basil, lemon zest and lemon juice and toss once more and serve immediately.
Notes
- Cooking whole fresh lobsters enhances flavor but requires extra preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 197mg | 8% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
