A delicious and creamy pasta dish featuring succulent lobster and a rich tomato sauce.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Pescatarian
Ingredients
Scale
8 ounces linguine or fettuccine
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 pound cooked lobster meat, chopped
Salt and pepper to taste
Fresh basil leaves for garnish
Grated Parmesan cheese for serving
Instructions
Cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes (with their juices) to the skillet. Stir in the heavy cream, dried basil, dried oregano, and red pepper flakes if using. Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally.
Add the chopped lobster meat to the sauce and cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.
Toss the cooked pasta with the lobster sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add a handful of spinach or arugula to the sauce just before serving for extra nutrients and color.