Description

This Creamy Tomato and Lobster Pasta is a luxurious yet easy-to-make dish that combines succulent lobster tails with a rich, creamy tomato sauce tossed with perfectly cooked linguine. The sauce features a blend of garlic, onion, diced tomatoes, and herbs simmered with heavy cream for a velvety texture. Perfect for a special dinner or entertaining guests, this recipe brings gourmet flavors to your table with simple steps.

Ingredients

Scale

Seafood

2 lobster tails (or 4 if small, peeled and deveined)
1 tablespoon olive oil
Salt and pepper to taste

Pasta

8 oz linguine or spaghetti (or your preferred pasta)
Salt, for the pasta water

Sauce

2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon tomato paste
½ cup dry white wine (optional, can substitute with chicken broth)
1 cup heavy cream
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
Fresh basil or parsley, chopped, for garnish (optional)

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Instructions

Cook the Lobster: Bring a pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, or until the shells turn bright red and the meat is opaque.
Prepare Lobster Meat: Remove the lobster from the water and let it cool slightly. Cut the lobster meat into bite-sized pieces and set aside.
Cook the Pasta: While the lobster cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water for the sauce.
Make the Creamy Tomato Sauce: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add minced garlic and chopped onion and sauté for 2-3 minutes until softened and fragrant.
Add Tomatoes and Wine: Stir in the drained diced tomatoes, tomato paste, and white wine (if using). Bring to a simmer and cook for 5-7 minutes, letting the sauce reduce slightly.
Incorporate Cream and Herbs: Stir in heavy cream, dried basil, oregano, and red pepper flakes. Continue simmering for 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Toss Pasta in Sauce: Add the cooked pasta to the skillet with the sauce and toss gently to coat. Add some reserved pasta water if needed to loosen the sauce.
Add Lobster Pieces: Gently fold the lobster pieces into the pasta and sauce, warming them through without overcooking.
Serve: Divide the creamy tomato and lobster pasta among plates. Garnish with freshly chopped basil or parsley and serve immediately for the best flavor.

Notes

Substitute white wine with chicken broth if you prefer no alcohol.
Adjust red pepper flakes to your preferred spice level or omit for a milder flavor.
Use fresh herbs if available for a brighter taste.
Reserve some pasta water to adjust sauce consistency as needed.
Ensure not to overcook lobster to keep it tender and juicy.