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.
Ingredients
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
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