Description
A rich and indulgent creamy tomato and lobster pasta dish combining tender lobster meat with a luscious tomato and cream sauce, infused with garlic and fresh basil, served over perfectly cooked fettuccine or linguine.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine
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, ensuring it does not burn.
- Prepare sauce: Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Then mix in the heavy cream until the sauce is well combined and creamy.
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta thoroughly.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the creamy tomato sauce and toss to coat evenly.
- Add lobster: Gently fold in the chopped cooked lobster meat, making sure it is evenly distributed and coated with the sauce.
- Season and garnish: Season the dish with salt, pepper, and lemon juice to taste. Stir in the chopped fresh basil just before serving.
- Serve: Plate the pasta hot and garnish with the grated Parmesan cheese for added flavor and richness.
Notes
- Use freshly cooked lobster meat for the best flavor; canned lobster is not recommended.
- Adjust the amount of heavy cream depending on how creamy you prefer the sauce.
- For a spicier kick, add red pepper flakes when sautéing garlic.
- Fresh basil can be substituted with dried basil if unavailable, but fresh is preferred for aroma and flavor.
- Parmesan cheese can be omitted for a dairy-free version, or replaced with a vegan cheese alternative.
