Imagine twirling your fork into a plate of decadent pasta where succulent lobster meets a velvety tomato cream sauce – a dish that transforms an ordinary dinner into an extraordinary culinary experience. This Creamy Tomato and Lobster Pasta isn't just a recipe; it's a restaurant-quality meal you can create right in your own kitchen, promising to impress even the most discerning food lovers with its rich flavors and elegant presentation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 lb lobster meat, cooked and chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 8 oz of fettuccine pasta, 1 lb of cooked and chopped lobster meat, 1 can (14 oz) of crushed tomatoes, 1 cup of heavy cream, 2 cloves of minced garlic, 1/4 cup of chopped fresh basil, salt, and pepper. Also, prepare some grated Parmesan cheese for serving.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil if desired, then add the minced garlic. Sauté the garlic for about 1-2 minutes until fragrant, being careful not to let it burn.
- Next, pour in the can of crushed tomatoes into the skillet with the garlic. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- After the tomatoes have simmered, reduce the heat to low and slowly stir in the heavy cream. Mix well until the sauce is creamy and uniform in color. Allow the sauce to simmer gently for another 5 minutes, stirring occasionally.
- Add the cooked lobster meat to the sauce, stirring gently to combine. Let it heat through for about 2-3 minutes. Season the sauce with salt and pepper to taste, adjusting according to your preference.
- Once the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta directly into the skillet with the creamy tomato and lobster sauce.
- Toss the pasta in the sauce until well coated. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Finally, stir in the chopped fresh basil, mixing it throughout the pasta and sauce. Remove the skillet from heat.
- Serve the creamy tomato and lobster pasta hot, garnished with grated Parmesan cheese and additional fresh basil if desired. Enjoy your delicious Italian dish!
Tips
- Use fresh, high-quality lobster meat for the best flavor and texture. If fresh isn't available, good-quality frozen lobster meat works well.
- Be careful not to overcook the pasta – aim for al dente to ensure the perfect texture that will hold the creamy sauce beautifully.
- When adding cream to the tomato sauce, do it slowly and on low heat to prevent curdling and ensure a smooth, silky consistency.
- Reserve some pasta water before draining – its starchy nature helps bind the sauce to the pasta and can help adjust the sauce's consistency if needed.
- Fresh basil makes a huge difference, so try to use fresh herbs instead of dried for a more vibrant flavor profile.
- For an extra touch of luxury, consider adding a splash of white wine to the tomato sauce while it simmers to enhance the depth of flavor.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 40g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 220mg
