Lobster Pasta
🛒 Ingredients
- Fresh Lobster Meat 120 g · 112 kcal
- Linguine Pasta (cooked) 180 g · 280 kcal
- Olive Oil 10 g · 87 kcal
- Garlic Cloves (minced) 8 g · 12 kcal
- Shallots (finely diced) 20 g · 13 kcal
- Canned Crushed Tomatoes 150 g · 30 kcal
- Dry White Wine 40 g · 32 kcal
- Heavy Cream 40 g · 144 kcal
- Fresh Parsley (chopped) 3 g · 1 kcal
👨🍳 Instructions
- Prepare the lobster: blanch or steam a whole lobster, then crack shells to extract all meat from tail and claws. Roughly chop the meat into bite-sized pieces.
- Cook the pasta: bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, reserving 1 cup of pasta water before draining.
- Sauté aromatics: in a large skillet or pan, heat olive oil over medium heat. Add minced shallots and garlic, cooking until fragrant and softened, about 2-3 minutes.
- Build the sauce: pour in white wine and deglaze the pan, scraping up any browned bits. Add crushed tomatoes and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
- Combine and finish: stir in heavy cream and the reserved lobster meat. Add the cooked linguine to the pan, tossing to coat thoroughly. If needed, add a splash of reserved pasta water to achieve desired sauce consistency.
- Serve: season with salt and freshly ground black pepper to taste. Garnish generously with fresh chopped parsley and serve immediately.
