Description
Buttered Lobster Pasta with Cherry Tomatoes: Indulge in this decadent dish featuring succulent lobster, juicy cherry tomatoes, and buttery pasta perfection.
Ingredients
Scale
- 2 lobster tails (about 8–10 oz/225-280g each), meat removed and chopped into 1-inch pieces
- 12 oz (340g) linguine or spaghetti
- 4 tablespoons (56g) unsalted butter, divided
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 pint (300g) cherry tomatoes, halved
- 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons fresh lemon juice
- 1/4 cup (15g) fresh parsley, chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Lobster Fill a large pot with water, add a generous pinch of salt, and bring to a boil. If using whole lobster tails, blanch them for just 1 minute, then immediately plunge into ice water to stop the cooking process. Using kitchen shears, cut along the underside of the shell and gently remove the meat. Chop into 1-inch pieces and set aside. Alternatively, if using pre-shelled lobster meat, simply chop and keep refrigerated until needed.
- Step 2: Cook the Pasta Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions, usually 9-11 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta but don’t rinse it – the starch on the surface will help the sauce adhere better.
- Step 3: Prepare the Sauce Base While the pasta cooks, heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant but not browned. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices. Season with a pinch of salt, freshly ground black pepper, and red pepper flakes if using.
- Step 4: Create the Butter Sauce Pour in the white wine and lemon juice, allowing the mixture to simmer for 2-3 minutes until slightly reduced. Lower the heat and add the remaining 2 tablespoons of cold butter, swirling the pan gently (don’t stir with a spoon) until the butter melts and creates a silky emulsion. The sauce should look glossy and slightly thickened.
- Step 5: Combine Everything Together Add the lobster pieces to the sauce and cook gently for 2-3 minutes until just opaque and tender. Add the drained pasta directly to the skillet along with 1/4 cup of the reserved pasta water. Toss everything together with tongs, adding more pasta water as needed to achieve a silky texture that coats every strand. Cook for another minute to allow the pasta to absorb the flavors.
- Step 6: Finish and Serve Remove from heat and sprinkle with chopped parsley and chives. Toss once more and taste for seasoning, adding more salt or pepper if needed. Serve your Buttered Lobster Pasta with Cherry Tomatoes immediately in warmed bowls, with extra lemon wedges on the side for squeezing over the top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 120mg