Creamy Tuscan Lobster Pasta

Creamy Tuscan Lobster Pasta: A Decadent and Elegant Dish

Elevate your weeknight dinner or special occasion with this Creamy Tuscan Lobster Pasta. This luxurious dish combines tender, perfectly cooked lobster with a rich and creamy Tuscan sauce made with sun-dried tomatoes, kale, and parmesan cheese. Tossed with ribbon-shaped Tagliatelle pasta, this recipe is the ultimate indulgence for seafood and pasta lovers alike. Whether you’re preparing it for a romantic dinner or a celebratory meal, this lobster pasta will wow your guests and delight your taste buds.

Why You’ll Love This Recipe

This Creamy Tuscan Lobster Pasta is a restaurant-quality dish that’s surprisingly easy to make at home. The lobster tails are roasted to perfection and pair beautifully with the creamy sauce infused with garlic, sun-dried tomatoes, and Tuscan herbs. The dish has a balanced richness from the cream and parmesan, and the addition of kale brings a nice contrast in texture and a boost of nutrients. Whether you’re a fan of seafood, Italian-inspired dishes, or just looking to treat yourself to something special, this recipe is sure to impress.

Creamy Tuscan Lobster Pasta Recipe

Ingredients:

For the Pasta:

• 1 (14 or 16 oz.) package Ribbon-shaped pasta (Tagliatelle)
• 2 cups chopped kale

For the Lobster:

• 4-6 (6 oz.) wild lobster tails
• 2 Tbsps unsalted butter, melted
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

For the Sauce:

• 2 Tbsps Extra virgin olive oil
• 4 garlic cloves, minced
• 5-6 organic sun-dried tomatoes
• 1 ¼ cups organic heavy cream
• ½ cup organic stock (chicken, seafood, or veggie)
• 1-2 Tbsps Tuscan blend (recipe below)
• 1 tablespoon freshly-squeezed lemon juice
• ½ cup freshly-grated parmesan cheese
• 1 tablespoon organic tomato paste

Homemade Tuscan Blend:

• 1 tablespoon smoked paprika
• 2 tsps dried parsley
• 2 tsps dried basil
• 2 tsps dried oregano
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon dried rosemary
• 2 bay leaves

Directions:

1. Cook the Pasta
   • Bring a large pot of salted water to a boil and cook the Tagliatelle according to the package instructions, typically 7-10 minutes. Drain and set aside.
2. Prepare the Lobster Tails
   • Preheat your oven to 400°F (200°C). Slightly crack the lobster shells to expose the meat, gently pulling it out while keeping it attached to the shell. Clean the lobster tails with water and vinegar, then pat dry.
   • Brush the lobster meat with melted butter and season with sea salt, garlic powder, black pepper, and smoked paprika.
   • Place the lobster tails in a greased, oven-safe skillet and bake for 10-15 minutes, or until the lobster meat is fully cooked and turns pink.
   • Once the lobster is cooked, remove it from the oven and allow it to cool slightly. Remove the meat from the shells, then cut it into chunks or leave whole, depending on your preference.
3. Make the Creamy Tuscan Sauce
   • In a medium skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
   • Add the sun-dried tomatoes and sauté for another 1-2 minutes. Stir in the Tuscan blend and tomato paste, allowing the spices to bloom in the oil.
   • Reduce the heat to medium-low, then slowly stir in the heavy cream, stock, and lemon juice. Let the sauce simmer and bubble for 1-2 minutes.
   • Add the grated parmesan cheese and whisk the sauce until it thickens, about 2-3 minutes. Stir in the chopped kale and continue simmering for an additional 2-3 minutes until the kale softens.
4. Assemble the Pasta
   • Toss the cooked Tagliatelle with the creamy Tuscan sauce, ensuring the pasta is fully coated. Add the lobster chunks to the pasta, or plate the pasta and top with the lobster tails for a stunning presentation.
   • Serve immediately and enjoy this indulgent, flavorful dish.

Recipe Notes:

• Lobster Tip: For the best flavor and texture, use wild-caught lobster tails. If you’re new to cooking lobster, make sure the meat is opaque and firm to the touch when it’s fully cooked.
• Tuscan Blend: You can use store-bought Tuscan seasoning or make your own blend following the recipe above for a more personalized flavor profile.
• Make it Lighter: For a lighter version of this dish, you can use half-and-half instead of heavy cream and substitute spinach for kale.

Nutritional Information:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 620 kcal per serving
• Servings: 4 servings

This Creamy Tuscan Lobster Pasta is a decadent and satisfying dish that’s perfect for special occasions or whenever you’re in the mood for something indulgent. The richness of the sauce paired with the tender lobster and fresh herbs makes this a meal to remember. Serve it with a side of garlic bread or a crisp salad for a complete dining experience! Bon Appetit!

Creamy Tuscan Lobster Pasta

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 4 1x

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Description

Creamy Tuscan Lobster Pasta is the epitome of indulgence. The dish features perfectly cooked, tender lobster tails served over a bed of ribbon-shaped Tagliatelle, all coated in a velvety sauce enriched with sun-dried tomatoes, freshly grated parmesan, and fragrant herbs. This decadent pasta dish combines rich, savory flavors with the light, citrusy tang of freshly squeezed lemon juice, bringing the taste of Tuscany right to your dinner table.

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Ingredients

Scale 1x2x3x

1 (14 or 16 oz.) package Ribbon-shaped pasta (Tagliatelle)
2 cups chopped kale
LOBSTER:
4–6 (6 oz.) wild lobster tails
2 Tbsps unsalted butter, melted
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon smoked paprika
SAUCE:
2 Tbsps Extra virgin olive oil
4 garlic cloves, minced
5–6 organic sun-dried tomatoes
1 ¼ cups organic heavy cream
½ cup organic stock (chicken, seafood, or veggie)
1–2 Tbsps Tuscan blend
1 tablespoon freshly-squeezed lemon juice
½ cup freshly-grated parmesan cheese
1 tablespoon organic tomato paste
HOMEMADE TUSCAN BLEND:
1 tablespoon smoked paprika
2 tsps dried parsley
2 tsps dried basil
2 tsps dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon dried rosemary
2 bay leaves

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Instructions

Cook the Pasta: Cook the Tagliatelle according to packaging. Typically, this takes 7-10 minutes. Drain and set aside.
Prepare the Lobster Tails: Preheat oven to 400°F (200°C). Slightly crack the lobster shells and gently pull out most of the meat, leaving it attached to the shell. Clean with water and vinegar. Pat dry.
Brush the lobster meat with melted butter and season with sea salt, garlic powder, black pepper, and smoked paprika. Place lobster in a greased, oven-safe skillet and bake for 10-15 minutes, or until fully cooked and pink.
Once the lobster is cooked, remove from the oven, let it cool slightly, and then remove the meat completely. Cut into chunks or leave whole, depending on preference.
Make the Creamy Tuscan Sauce: Heat olive oil in a medium skillet over medium-high heat. Add minced garlic and sauté for 1 minute. Add sun-dried tomatoes and sauté for another 1-2 minutes until fragrant. Stir in the Tuscan blend and tomato paste.
Reduce heat to medium-low and slowly stir in heavy cream, stock, and lemon juice. Let the sauce simmer and bubble for 1-2 minutes. Add in grated parmesan and whisk until the sauce thickens, about 2-3 minutes.
Stir in the chopped kale and simmer for an additional 2-3 minutes.
Toss the cooked Tagliatelle with the sauce until fully coated. Add lobster chunks to the pasta or plate the pasta and top it with the lobster.
Serve immediately! Bon Appetit!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 620