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Indulge in Creamy Lobster Pasta
Alyssa

Indulge in Creamy Lobster Pasta

Savor a rich and creamy lobster pasta, perfect for an elegant yet simple dinner. A delicious treat for your taste buds.
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Ingredients Method

Ingredients
  

  • 10 ounces linguine pasta: The base of the dish linguine is ideal for capturing the creamy sauce.
  • 12 ounces lobster meat: Fresh or cooked lobster gives the dish its signature luxurious touch. Ensure it’s cut into bite-sized pieces for easy enjoyment.
  • 3 tablespoons unsalted butter: This adds richness and flavor to the sauce while helping to sauté the aromatics.
  • 1 shallot: Finely chopped to add subtle sweetness and depth to the dish.
  • 3 garlic cloves: Minced garlic provides a fragrant base and elevates overall flavor.
  • 2 tablespoons tomato paste: Adds a deeper tomato flavor and a hint of acidity for balance in the sauce.
  • 1 cup heavy cream: The key ingredient for a creamy texture that envelops the pasta and lobster.
  • ½ cup parmesan cheese: Freshly grated cheese adds a nutty flavor and a cheesy richness to the sauce.
  • 2 teaspoons dried Italian seasonings: A mix of herbs like oregano and basil enriches the flavor profile.
  • 2 teaspoons lemon zest: Provides brightness and an aromatic freshness that complements the richness of the dish.
  • Salt and pepper: Essential seasonings that enhance the overall taste.
  • ½ cup reserved pasta water: A vital element for adjusting the sauce’s consistency.
  • Fresh basil and red pepper flakes: These garnishes introduce a pop of color and additional flavor enhancing the dish's presentation.

Method
 

  1. Cook the linguine: Bring a large pot of salted water to a boil, and add 10 ounces of linguine pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Reserve ½ cup of pasta water before draining and set it aside.
  2. Sauté the aromatics: In a large skillet, heat 3 tablespoons of unsalted butter over medium-high heat. Add 1 finely chopped shallot and sauté until translucent, about 2-3 minutes. Next, add 3 finely chopped garlic cloves, cooking for an additional 30 seconds until fragrant.
  3. Add tomato paste: Stir in 2 tablespoons of tomato paste and cook for 1 minute. This helps to caramelize the paste, intensifying its flavor.
  4. Create the sauce: Lower the heat and slowly incorporate 1 cup of heavy cream, stirring continuously. As the mixture warms, add in ½ cup of grated parmesan cheese until melted and smooth.
  5. Season the sauce: Season the sauce with salt, pepper, 2 teaspoons of dried Italian seasonings, and 2 teaspoons of lemon zest. Mix well and taste, adjusting the seasoning as needed. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
  6. Combine the lobster and pasta: Gently fold in 12 ounces of cooked lobster meat and the drained linguine. Toss everything together until the pasta and lobster are well coated in the creamy sauce.
  7. Garnish and serve: Plate the lobster pasta, garnishing with extra parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes for a touch of heat. Serve warm and enjoy the luxurious flavors!