Description
A luxurious and creamy tomato and lobster pasta that’s perfect for special occasions. Tender lobster meat is combined with a rich tomato cream sauce, fresh basil, and al dente fettuccine, creating a decadent Italian-American seafood dish.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 (14.5-ounce) can crushed tomatoes
- ½ cup heavy cream
- ¼ cup dry white wine (optional)
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
Lobster and Finishing
- 1 cup cooked lobster meat, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh basil
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain and set the pasta aside.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the finely chopped shallot and minced garlic, sautéing for 2–3 minutes until soft and fragrant.
- Add Tomato Sauce: Pour in the crushed tomatoes. Stir in red pepper flakes, salt, and black pepper. Let the sauce simmer gently for 5–7 minutes to develop the flavors.
- Incorporate Wine: If using, pour in the dry white wine and simmer for an additional 2 minutes to reduce slightly.
- Add Cream: Stir in the heavy cream and cook for 2–3 minutes more until the sauce becomes smooth and creamy.
- Heat Lobster and Butter: Add the chopped cooked lobster meat and unsalted butter to the skillet. Stir gently until the lobster is heated through and the butter is melted into the sauce.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss to coat evenly with the sauce. Use the reserved pasta water as needed to loosen the sauce and achieve your desired consistency.
- Finish and Serve: Remove the skillet from heat, stir in the fresh chopped basil, and sprinkle with grated Parmesan cheese if desired. Serve immediately while warm.
Notes
- Use pre-cooked lobster tails or frozen lobster meat for convenience and to save time.
- If lobster isn’t available, shrimp can be used as an excellent substitute.
- To add a spicier kick, increase the amount of red pepper flakes according to taste.
