Description
Creamy Tomato and Lobster Pasta is a luxurious yet simple dish combining tender fresh lobster meat with a velvety tomato cream sauce. Perfect for special occasions or an elevated weeknight meal, it balances rich seafood flavor with a smooth, savory sauce that is both comforting and elegant.
Ingredients
Units
Scale
Seafood
- 1 lb fresh lobster meat, chopped into bite-sized pieces
Sauce
- 1 cup tomato puree or crushed tomatoes
- 1 cup heavy cream
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup white wine
- Salt, to taste
- Pepper, to taste
Herbs & Cheese
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
Pasta
- 8 oz pasta of choice (fettuccine, linguine, or spaghetti)
Instructions
- Prepare the Lobster: Cook the lobster by boiling or steaming until the shell turns bright red and the meat is opaque. Let it cool, then remove the meat from the shell and chop into bite-sized pieces.
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat, add minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
- Deglaze with White Wine: Pour in white wine and simmer for 2-3 minutes, letting it reduce slightly and combine flavors.
- Add Tomato Base: Stir in tomato puree or crushed tomatoes, season with salt and pepper, and simmer for 5 minutes to mellow the acidity.
- Incorporate Cream: Lower the heat and slowly add heavy cream, stirring continuously until the sauce is smooth, creamy, and evenly pink.
- Combine Lobster and Sauce: Gently fold in the cooked lobster meat, warming it without overcooking to maintain tenderness.
- Mix in Pasta and Basil: Toss the cooked pasta into the sauce, add fresh basil leaves, and sprinkle with grated Parmesan cheese before serving.
Notes
- Use fresh lobster for best flavor and texture when possible.
- Do not overcook lobster; add it near the end to heat gently.
- Reserve a splash of pasta water to loosen sauce if needed.
- Simmer the sauce gently on low heat to prevent cream from curdling.
- Add fresh herbs like basil or parsley just before serving for vibrant flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg