Wednesday, July 06, 2011

Lobster Pasta in Creamy Tomato Sauce

Inspired by an Allrecipes iPad app recipe

Prep Time: 5 minutes
Cook Time: 15 minutes

Serves 2-3

8oz/250g pasta (I used elicoidali lunghi, but penne or whatever your favorite)
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, finely chopped
1 large shallot, finely chopped
1 can (14oz/398ml) diced fire roasted tomatoes
1 – 1 ½ cups baby beet greens, coarsely chopped
¼ cup fresh Italian/flat leaf parsley, coarsely chopped
1 lb/450g cooked lobster meat, in chunks
½ - ¾ cup cream (I used 18% - be as decadent or not as you like)
¼ cup fresh basil leaves, torn
¼ - ½ tsp red chili pepper flakes


1. Boil the pasta in a large pot of salted water until al dente.

2. In the meantime, in a large skillet over medium heat, melt the butter in olive oil (to avoid burning the butter). Sauté the shallots and garlic until soft and fragrant (3 minutes or so). Don’t allow the garlic to burn. Add the canned tomatoes and their juice, chili pepper flakes and continue to cook for 5 minutes.

3. Add the beet greens and parsley and toss about for 1 minute. The greens should begin to wilt. Add the lobster meat, cream and fresh basil. Toss and just cook for 2 minutes or until the lobster is heated through.

4. Once the pasta is al dente, drain and add to the lobster sauce. Toss, taste for seasoning and serve.

1 comment:

Corina said...

What a lovely dish. I just wish lobster wasn't so expensive and then I'd definitely try this.