Lobster Pasta With Cherry Tomatoes Recipes
LOBSTER PASTA WITH CHERRY TOMATOES RECIPE
Lobster Pasta with Cherry Tomatoes is the perfect example of a payday pasta. When you've got a little extra money to spend on dinner, buttery lobster is the way to go. Blistered cherry tomatoes in a buttery garlic sauce just make it that much better.
Provided by Adrianna Adarme
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4 to 5 minutes, until mostly opaque (if they're a little under, that's ok because we're going to cook them a bit more later on in the recipe). Using tongs, remove them from the water, and run under cold water to stop the cooking.
- Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side (here's a good video that does a good job at showing how to do it). Pull the lobster meat out of the shell and roughly chop the lobster into bite-size pieces. Transfer to a bowl.
- Add the pasta to the pot and cook until al dente. Reserve some pasta water and drain the pasta.
- To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Be sure to give the skillet a shake every now and then. Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red and 1/2 teaspoon of salt. Toss and cook for an additional 2 minutes.
- Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5 to 7 minutes. Add the butter and cook until melted, about 2 minutes. Give it a taste and add salt to taste. Add the pasta and toss until coated.
- Lastly, add the lobster and toss one last time. Divide among plates and top with Italian parsley.
Nutrition Facts : ServingSize 4 g, Calories 131 kcal, Carbohydrate 1 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 138 mg, Fiber 1 g, Sugar 1 g
BROWN BUTTER LOBSTER AND BURST CHERRY TOMATO PASTA
Every twirl of this pasta is so delicious...quick-cooking pasta - like summer in a bowl!
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 15
Steps:
- 1. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster, 1 clove garlic, paprika, and a pinch each of salt and chili flakes. Cook 3-4, minutes until the lobster is cooked through. Remove the lobster from the skillet to a plate. 2. To the same skillet, add the prosciutto and cook over medium heat until crispy, about 3-4 minutes. Remove the prosciutto from the skillet.3. To the skillet add 2 tablespoons olive oil, the tomatoes, 2 cloves garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add 2 tablespoons butter and the thyme, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes, then remove from the heat and stir in the lobster.5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain the pasta and add it back to the hot pot with 1/4 cup olive oil, the basil, chives, and fontina cheese. Season with salt and pepper. 5. Divide the pasta among plates and spoon the lobster and tomato sauce over the pasta. Enjoy!
Nutrition Facts : Calories 426 kcal, ServingSize 1 serving
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