Lobster Pasta with Creamy Tomato Sauce Recipe

Ingredients

Pasta

• 10 ounces linguine pasta

Lobster and Sauce

• 12 ounces lobster meat, cooked and cut into bite-sized pieces
• 3 tablespoons unsalted butter
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 cup heavy cream
• ½ cup parmesan cheese
• 2 teaspoons dried Italian seasonings
• 2 teaspoons lemon zest
• salt and pepper, to taste
• ½ cup reserved pasta water, or more if needed

Garnish

• fresh basil, for garnish
• red pepper flakes, for garnish

Instructions

1. Cook the 10 ounces linguine pasta according to package instructions until al-dente. Before draining, reserve ½ cup of pasta water for the sauce.
2. Heat 3 tablespoons unsalted butter in a large skillet over medium-high heat. Add finely chopped shallot and sauté until translucent. Add finely chopped garlic and cook for another 30 seconds.
3. Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen the flavor.
4. Lower the heat, then slowly add 1 cup heavy cream and ½ cup parmesan cheese. Stir continuously until cheese melts and sauce is smooth.
5. Add salt, pepper, 2 teaspoons dried Italian seasonings, and 2 teaspoons lemon zest. Pour in ½ cup reserved pasta water to thin the sauce. Adjust seasoning as needed by tasting.
6. Add 12 ounces cooked lobster meat and the cooked linguine to the sauce. Toss gently to combine and heat through.
7. Plate the pasta and top with extra parmesan cheese, fresh basil, and red pepper flakes if desired. Serve immediately warm and enjoy.

Notes

• Use fresh lobster meat for the best flavor; canned lobster can be used in a pinch but will alter the taste.
• Reserve pasta water to adjust sauce consistency as needed without thinning the flavor.
• For a lighter version, substitute heavy cream with half-and-half but expect a less creamy texture.
• Red pepper flakes add a pleasant heat, but you can omit them if you prefer a milder dish.
• Serve with a crisp green salad or garlic bread for a complete meal.