Description
A creamy and succulent lobster pasta that’s perfect for special occasions or impressing your guests.
Ingredients
Scale
- 1 pound of fresh lobster meat, cooked and chopped (or 2–3 small lobsters)
- 8 ounces of linguine or spaghetti
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup of heavy cream
- 1 cup of cherry tomatoes, halved
- 1/2 cup of freshly grated Parmesan cheese
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for added heat)
Instructions
- Start by cooking your pasta according to the package instructions. Check for al dente texture, which typically takes about 8-10 minutes. Reserve about one cup of pasta cooking water before draining.
- While the pasta cooks, take a large skillet and heat the olive oil over medium heat. Add the minced garlic and chopped shallot to the pan. Sauté for about 2-3 minutes until fragrant but not browned.
- Toss in the cherry tomatoes and cook for another 3-4 minutes, allowing them to soften.
- Pour in the heavy cream, stirring constantly, and allow it to simmer gently for about 2-3 minutes until the sauce thickens slightly.
- Fold in the lobster meat, grated Parmesan cheese, and freshly chopped parsley. Gently toss everything together until well combined.
- Add the drained pasta into the skillet with the sauce and lobster. Toss to coat all the strands in the sauce.
- Serve immediately, garnished with additional parsley and a sprinkle of Parmesan on top.
Notes
For a lighter dish, you can use half-and-half instead of heavy cream. Zucchini noodles serve as a perfect pasta alternative for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg