Description
This creamy tomato and lobster pasta combines tender chunks of lobster with a rich, velvety tomato cream sauce served over perfectly cooked fettuccine or linguine. Infused with fresh garlic, basil, and a hint of lemon, this elegant yet easy-to-make dish delivers a luxurious flavor perfect for a special dinner or entertaining guests.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine
Sauce and Main Ingredients
- 1 cup cooked lobster meat, chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
- Make creamy tomato sauce: Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Mix in the heavy cream thoroughly until the sauce is smooth and combined.
- Cook pasta: Meanwhile, cook the fettuccine or linguine according to the package instructions until al dente. Drain the pasta well.
- Combine pasta with sauce: Add the cooked and drained pasta to the skillet with the creamy tomato sauce. Gently toss to coat the noodles evenly with the sauce.
- Add lobster: Fold in the chopped cooked lobster meat carefully to avoid breaking it apart, making sure it is well incorporated into the pasta and sauce.
- Season and garnish: Season the dish with salt, freshly ground pepper, and the juice of one lemon to brighten the flavors. Toss in the chopped fresh basil right before serving.
- Serve: Plate the pasta hot, garnished generously with grated Parmesan cheese for added richness.
Notes
- Use fresh or previously cooked lobster meat for best flavor and texture.
- Do not overcook the garlic to prevent bitterness.
- Adjust cream quantity to your preference for sauce consistency.
- Fresh basil is preferred over dried for vibrant taste.
- Leftover lobster pasta can be gently reheated on stovetop with a splash of cream or water to loosen the sauce.
