Description
A rich and creamy pasta dish featuring succulent lobster and a flavorful tomato sauce.
Ingredients
Scale
- 8 ounces linguine or fettuccine pasta
- 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
- Salt and pepper to taste
- 8 ounces cooked lobster meat, chopped
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced tomatoes (with their juices), heavy cream, dried basil, and dried oregano. Stir well and bring to a simmer.
- Season the sauce with salt and pepper to taste. Let it simmer for about 5-7 minutes, allowing it to thicken slightly.
- Gently fold in the chopped lobster meat and cook for an additional 2-3 minutes until heated through.
- Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with fresh basil leaves.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Substitute shrimp or crab for the lobster for a different seafood experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg