Creamy Tomato Lobster Pasta (Printable View)
Rich pasta with lobster, tomato cream sauce, and fresh herbs. Perfect for unforgettable dinners.
# Ingredient List:
→ Pasta
01 -
8 ounces linguine or fettuccine, uncooked
→ Sauce
02 -
2 tablespoons olive oil
03 -
1 small onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1 can (14 ounces) diced tomatoes, with juices
06 -
1 cup heavy cream
07 -
1 cup cooked lobster meat, chopped
08 -
1 teaspoon dried basil
09 -
1 teaspoon dried oregano
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Grated Parmesan cheese, for serving
13 -
Fresh parsley, chopped, for garnish
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Add linguine or fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
02 -
In a large skillet over medium heat, warm olive oil. Add finely chopped onion and minced garlic, and sauté until softened and fragrant, approximately 3 to 4 minutes.
03 -
Add diced tomatoes with their juices to the skillet. Cook, stirring occasionally, for 5 minutes until the mixture bubbles and slightly thickens.
04 -
Lower the heat and stir in heavy cream. Simmer for 3 to 4 minutes, allowing the sauce to become creamy and smooth.
05 -
Add dried basil, dried oregano, salt, and black pepper. Adjust seasoning to preference.
06 -
Gently fold chopped cooked lobster meat into the sauce. Cook for 2 to 3 minutes until the lobster is heated through.
07 -
Toss the cooked pasta into the skillet, ensuring it is well coated with the creamy tomato and lobster sauce. If the sauce is too thick, add some reserved pasta water to achieve desired consistency.
08 -
Transfer the pasta to plates. Garnish with grated Parmesan cheese and chopped fresh parsley. Serve immediately.
# Supplementary Details:
01 -
For best results, use freshly cooked lobster meat, and reserve some pasta water to adjust the consistency of the sauce.