Description
Indulgent buttered lobster pasta brings coastal luxury to your dinner table, marrying succulent seafood with silky noodles. Creamy, rich flavors dance together, promising a restaurant-worthy experience you’ll savor with each delectable bite.
Ingredients
Scale
Seafood:
- 1 lobster tail (500g to 1 kg)
Main Ingredients:
- 250g angel hair pasta
- 400g cherry tomatoes
- 150g salted butter (Westgold)
- 1/4 cup white wine
Herbs and Seasonings:
- 1 tablespoon extra virgin olive oil
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- Fresh parsley, finely diced (for garnish)
- 1/4 lemon (for squeezing)
- Salt and pepper, to taste
Instructions
- Delicately extract the succulent lobster meat from its shell using kitchen shears, carefully cutting along both sides of the tail and gently removing the flesh. Slice the meat into generous, appetizing chunks.
- In a deep saucepan, melt butter and olive oil over medium heat. Lower the temperature and introduce the lobster meat, cooking for 3-4 minutes until the flesh transforms to a pristine white and blush pink. Transfer the cooked lobster to a separate plate using a slotted spoon.
- Within the same pan, sauté shallots and garlic for 2 minutes, releasing their aromatic essence. Pour white wine to deglaze, scraping the caramelized remnants from the pan’s surface. Allow the wine to reduce by approximately 80%.
- Incorporate cherry tomatoes into the pan, simmering on low heat for 10-15 minutes until they burst and create a luscious, jammy consistency.
- Simultaneously, boil a pot of salted water and cook angel hair pasta for 1-2 minutes less than package instructions. Reserve one cup of starchy pasta water before draining.
- Combine the pasta with the tomato mixture, gradually folding in butter and reserved pasta water to craft a silky, glossy sauce. Reintroduce the lobster meat, sprinkle fresh parsley, and add a bright splash of lemon juice.
- Serve immediately, garnishing with additional parsley, a drizzle of olive oil, and an optional lemon wedge for extra zest.
Notes
- Selecting top-quality lobster is crucial for an exceptional dish, ensuring tender and sweet meat that elevates the entire recipe.
- Timing is everything when cooking lobster; overcooking can result in tough, rubbery texture, so watch closely and remove from heat once the flesh turns white and pink.
- Reserve pasta water strategically, as its starchy liquid helps create a smooth, emulsified sauce that clings perfectly to the noodles.
- For a gluten-free version, swap angel hair pasta with zucchini noodles or gluten-free alternative pasta to accommodate dietary restrictions without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 1100 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 85 g
- Saturated Fat: 50 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 150 mg