Description
A luxurious and creamy tomato and lobster pasta combining tender lobster meat with a rich tomato and cream sauce, fresh basil, and Parmesan cheese. This delicious dish is perfect for a special dinner and serves 4 people.
Ingredients
Scale
Pasta
- 8 oz fettuccine or linguine
Seafood and Sauce
- 1 cup cooked lobster meat, chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
Seasoning
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil and sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, ensuring it does not burn.
- Make the creamy tomato sauce: Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Add the heavy cream and mix well to combine into a smooth, creamy sauce.
- Cook pasta: Prepare the pasta according to package instructions until al dente. Drain thoroughly, reserving some pasta water if needed.
- Combine pasta with sauce: Add the drained pasta directly to the skillet with the creamy tomato sauce and toss to coat evenly.
- Add lobster meat: Gently fold in the chopped cooked lobster meat so that it is evenly distributed without breaking apart.
- Season and finish: Season the pasta mixture with salt, pepper, and fresh lemon juice to taste. Stir in the chopped fresh basil just before serving for a burst of freshness.
- Serve: Plate the pasta hot and garnish generously with grated Parmesan cheese.
Notes
- Use fresh or thawed cooked lobster meat for best texture and flavor.
- You can substitute heavy cream with half-and-half for a lighter option, but the sauce may be less rich.
- If the sauce is too thick, add reserved pasta water gradually to loosen it.
- Fresh basil enhances the flavor but can be replaced with dried basil if necessary.
- Adjust seasoning according to your taste, especially lemon juice and salt.
