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–+ servings
Isabella

Creamy Tomato and Lobster Pasta will delight your taste buds!

A delicious and creamy pasta dish featuring succulent lobster and a rich tomato sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss the cooked pasta with the lobster sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
  6. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 120mgSodium: 600mgFiber: 2gSugar: 4g

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.

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