Description
A luscious and easy-to-make Buttered Lobster Pasta with Cherry Tomatoes, combining succulent lobster meat with sweet blistered tomatoes, garlic, and a lemony butter sauce tossed with al dente linguine for a sophisticated yet approachable seafood dinner.
Ingredients
Scale
Pasta
- 8 oz linguine or spaghetti
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
Sauce & Seasoning
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine
- 1/4 cup seafood or chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Seafood & Garnish
- 1/2 lb cooked lobster meat, chopped (claw, tail, or knuckle)
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon
- Juice of 1/2 lemon
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare the sauce base: In a large skillet over medium heat, warm the olive oil and 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Cook the tomatoes: Add the halved cherry tomatoes and red pepper flakes to the skillet. Cook for around 5 minutes, stirring occasionally, until the tomatoes soften and start to blister.
- Deglaze and simmer: Pour in the white wine and seafood or chicken broth, scraping the skillet bottom to lift any browned bits. Let the mixture simmer for 2 to 3 minutes until slightly reduced.
- Finish the sauce: Stir in the kosher salt, black pepper, and the remaining 2 tablespoons of butter. Allow the butter to melt completely into the sauce for a rich flavor.
- Add the lobster: Gently fold in the chopped cooked lobster meat and warm it through for about 2 minutes, being careful not to overcook.
- Toss pasta and sauce: Add the drained pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Garnish and serve: Remove the skillet from heat and stir in chopped fresh parsley, lemon zest, and lemon juice. Serve immediately topped with grated Parmesan cheese if desired.
Notes
- Fresh or frozen lobster meat can be used depending on availability.
- For a more budget-friendly version, substitute lobster with shrimp or crab meat.
- Adjust the heat level by omitting or increasing the amount of red pepper flakes.
