Creamy Lobster Pasta
This creamy lobster pasta is made with lobster chunks and a delicious tomato cream sauce. Requires minimal ingredients and effort, but will have you feeling like you're dining at a 5-star restaurant!
Servings: 4
Ingredients
- 1 lb mezzi rigatoni cooked according to package instructions
- ½ lb cooked lobster meat
- 6 ounces tomato paste
- ½ onion finely diced
- 2 garlic cloves finely minced
- ½ teaspoon calabrian chilies optional *check notes*
- ½ cup white wine optional *check notes*
- 1 cup pasta water the water you cooked the pasta in
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- ½ lemon
- 2 teaspoons parsley fresh
- 2 teaspoons basil fresh
- chives, for garnishing optional
- sugar to taste
- salt and pepper to taste
- olive oil
Instructions
- Heat a few tablespoons of olive oil in a skillet over medium heat.
- Add the onions and cook for 2-3 minutes or until translucent. Stir in the fresh garlic and Calabrian chilies and cook for 20 seconds.
- Stir in the tomato paste and cook for 1 minute.
- Add the white wine and let it cook for 1 minute. Then add the pasta water and lemon juice and let it simmer for an additional minute.
- Add the heavy cream and sugar and let it simmer for 1 minute. Then add the parmesan cheese, basil, and parsley. Season generously with salt and pepper.
- Fold in the cooked lobster meat and allow it to simmer for a few seconds or until the lobster is nice and warm. Be careful not to overcook the lobster.
- Stir in the pasta, check for seasoning, garnish with chives, and enjoy!
Notes
- If you don't have calabrian chilies, use red pepper flakes instead.
- Chicken or seafood stock are both fine substitutes if you don't have white wine.
Nutrition
Calories: 541kcal | Carbohydrates: 48g | Protein: 24g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 799mg | Potassium: 710mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1630IU | Vitamin C: 11mg | Calcium: 269mg | Iron: 3mg