Lobster pasta recipe
Indulge in a luxurious lobster pasta that combines tender, succulent lobster meat with al dente pasta, all enveloped in a rich and creamy sauce. This dish is perfect for special occasions or a romantic dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 cooking spoon
- 1 tongs
- 1 cutting board
Ingredients
- 12 ounces linguine or spaghetti
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup heavy cream
- 1 cup lobster meat, cooked and chopped Fresh or pre-cooked.
- ½ cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- to taste salt and pepper
- 1 tablespoon fresh parsley, chopped
- Juice of ½ lemon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water and then drain the rest in a colander.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft.
- Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until the bell pepper is tender.
- Reduce the heat to low and pour in the heavy cream. Stir well and bring to a simmer, allowing it to thicken slightly (about 2-3 minutes).
- Add the cooked lobster meat, cherry tomatoes, and grated Parmesan cheese to the cream mixture. Fold them in gently and allow them to heat through for a couple of minutes.
- Combine the drained pasta with the sauce, adding a bit of the reserved pasta water if needed to reach your desired consistency. Season with salt, pepper, and lemon juice to taste.
- Serve immediately, garnished with chopped parsley.
Notes
For an extra kick, you can add a pinch of red pepper flakes to the sauce.
If you can’t find fresh lobster, frozen or canned lobster meat can be a convenient alternative.
Pair the dish with a crisp white wine for a perfect meal.