Gordon Ramsay Lobster Pasta (Printable View)
Savor lobster, cherry tomatoes, and basil in a creamy sauce over linguine, finished with parmesan and lemon.
# Ingredient List:
→ Seafood
01 -
2 lobster tails
→ Pasta
02 -
8 ounces linguine or spaghetti
→ Sauce Components
03 -
3 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1 cup heavy cream
06 -
1/2 cup cherry tomatoes, halved
07 -
1/4 cup fresh basil, chopped
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 teaspoon red pepper flakes
→ To Serve
11 -
Grated Parmesan cheese, for serving
12 -
Lemon wedges, for garnish
# Preparation Steps:
01 -
Boil lobster tails in salted water for 8 to 10 minutes until shells are bright and meat is opaque. Remove from water, cool slightly, then extract meat and chop into bite-sized pieces.
02 -
Cook linguine or spaghetti in a large pot of salted boiling water according to package directions. Drain pasta, reserving 1 cup of pasta cooking water.
03 -
In a large skillet, heat olive oil over medium heat. Add minced garlic, sauté for 1 to 2 minutes until aromatic but not browned.
04 -
Pour heavy cream into the skillet and stir well. Allow the sauce to simmer for several minutes until slightly thickened.
05 -
Fold chopped lobster meat and halved cherry tomatoes into the cream sauce, tossing to coat all ingredients evenly.
06 -
Add drained pasta to the skillet with the lobster mixture. Toss thoroughly, adding reserved pasta water as needed to achieve a creamy consistency.
07 -
Gently mix in chopped fresh basil, season with salt, black pepper, and red pepper flakes if desired. Stir until flavors are fully combined.
08 -
Remove skillet from heat. Serve pasta immediately, topped with grated Parmesan cheese and garnished with lemon wedges.
# Supplementary Details:
01 -
Reserve some pasta cooking water to help emulsify the sauce and adjust the consistency as needed.