Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Tomato and Lobster Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This creamy tomato and lobster pasta is a luxurious yet simple dish combining tender lobster meat with a rich, velvety tomato cream sauce, tossed with perfectly cooked fettuccine or linguine. Infused with fresh garlic, basil, and a hint of lemon, it’s an elegant and satisfying meal perfect for special occasions or a decadent weeknight dinner.

Ingredients

Pasta

  • 8 oz fettuccine or linguine

Sauce and Seafood

  • 1 cup cooked lobster meat, chopped
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Garnishes

  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
  2. Prepare Sauce: Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Mix in heavy cream until the sauce is well combined and creamy.
  3. Cook Pasta: Meanwhile, cook the fettuccine or linguine according to package instructions until al dente. Drain the pasta thoroughly.
  4. Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the creamy tomato sauce. Gently toss to coat the pasta evenly.
  5. Add Lobster: Fold in the chopped cooked lobster meat carefully so it blends with the pasta and sauce without breaking up too much.
  6. Season and Finish: Season the dish with salt, pepper, and fresh lemon juice to brighten the flavors. Sprinkle the chopped basil over the top and mix slightly.
  7. Serve: Plate the pasta while hot and garnish each serving with grated Parmesan cheese for a rich finishing touch.

Notes

  • Use fresh basil for the best flavor; dried basil will not have the same vibrant taste.
  • Cook pasta just until al dente to avoid it getting mushy when combined with the sauce.
  • If fresh lobster is not available, frozen cooked lobster meat works well and is convenient.
  • You can adjust the creaminess by adding more or less heavy cream based on your preference.
  • Serve immediately to enjoy the pasta at its best texture and flavor.

Find it online: https://slsrecipes.com/creamy-tomato-and-lobster-pasta-recipe/