Lobster Pasta
Fresh, bright and luscious, this pasta hits all the marks for a fancy dinner. Don’t forget to save a little of your pasta water to finish the dish– the starchy water helps to create a creamy, dairy-free sauce that clings beautifully to the pasta.
Servings: 6
Ingredients
- 1 1/2 pounds raw lobster tails or 6 to 8 ounces cooked lobster meat
- 1 lemon, zested and juiced
- 1/4 cup finely minced flat-leaf parsley, divided
- 3 teaspoons kosher salt, divided
- 1 pound bucatini or other long pasta
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 2 large shallots, finely diced (about 4 ounces)
- 1/4 cup white wine
- 2 garlic cloves, finely minced
- 4 cups cherry tomatoes
- Freshly grated parmesan cheese, to serve (optional)
- Flaky sea salt, to serve (optional)
- Crushed red pepper flakes, to serve (optional)
Instructions
- Steam the lobster. If using pre-cooked lobster, chop into roughly 1/2-inch pieces and place in a medium bowl and move on to the next step of seasoning the lobster. If using raw lobster tails, bring a pot of water to a boil with a steamer basket set over the water, taking care that the boiling water doesn’t touch the bottom of the steamer basket. Place lobster tails in the steamer basket and cover. Lower heat until the water is at a gentle simmer, and steam for 4 to 5 minutes, or until the shells are bright red and the flesh is opaque. Remove from heat and rinse lobster tails in cold water to stop the cooking. When cool enough to handle, carefully remove the meat from the tails and chop into roughly 1/2-inch pieces. Place lobster pieces in a medium bowl.
- Season the lobster. To the bowl with the lobster meat, add the lemon zest and 2 tablespoons of freshly minced parsley.
- Boil the pasta. Bring a large stockpot of water to boil. Add 1 tablespoon of kosher salt to the boiling water and cook the pasta until just shy of al dente, 2 minutes less than the package indicates. Drain the pasta, reserving 1/2 cup pasta cooking water.
- Make the sauce. While pasta is cooking, heat olive oil over medium heat in a large skillet or Dutch oven until the surface just begins to shimmer. Add chopped shallot and 1 teaspoon kosher salt and saute until shallot becomes soft and translucent, about 5 minutes. Lower the heat if the shallot begins to brown.
- Deglaze with wine. When the shallot is tender and translucent, add the wine and simmer vigorously, scraping any brown bits off the bottom of the pan with a wooden spoon, for 2 to 3 minutes.
- Build the sauce. When the wine has reduced until there is almost no liquid left in the pan, add the garlic and cherry tomatoes. Raise the heat to medium high and cook, stirring frequently, until tomatoes soften and begin to burst, about 10 minutes. You can help this process along by using your wooden spoon to lightly smash the tomatoes against the side of the pan.
- Assemble the dish. When most of the tomatoes have burst and created a bubbling sauce, turn the heat down to medium-low and add the lobster meat. Stir to combine, then add the pasta and 1/4 cup pasta water. Using tongs, toss the mixture together until the pasta is lightly coated with tomato sauce and pieces of lobster meat. If the mix looks a little dry, splash in the remaining pasta water and stir to combine.
- Finish and serve. Remove pasta from heat and drizzle in the lemon juice. Plate the pasta and garnish with the remaining parsley, flaky salt, a drizzle of olive oil, a pinch of red pepper flakes and a sprinkle of parmesan cheese (optional). Serve immediately.
Notes
Nutrition
Calories: 385.9kcal | Carbohydrates: 64.3g | Protein: 16.6g | Fat: 6.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.6g | Trans Fat: 0.003g | Cholesterol: 40.3mg | Sodium: 1316mg | Potassium: 526.6mg | Fiber: 4g | Sugar: 5.7g | Vitamin A: 702IU | Vitamin C: 36.5mg | Calcium: 68.2mg | Iron: 2.2mg
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