Description
Lobster lovers find pure bliss in this creamy Tuscan lobster pasta recipe that combines luxurious seafood with rich, silky sauce. Rich ingredients from Italian coastal regions meld perfectly, promising a gourmet meal you’ll savor to the last delectable bite.
Ingredients
Scale
- 4–6 6-oz (170 g) wild lobster tails
- 1 14-16 oz (397–454 g) ribbon-shaped pasta (tagliatelle)
- 2 cups chopped kale
- 1 ¼ cups organic heavy cream
- ½ cup organic stock (chicken, seafood, or veggie)
- ½ cup freshly-grated parmesan cheese
- 2 tbsps extra virgin olive oil
- 2 tbsps unsalted butter, melted
- 4 garlic cloves, minced
- 5–6 organic sun-dried tomatoes
- 1–2 tbsps Tuscan blend
- 1 tbsp freshly-squeezed lemon juice
- 1 tbsp organic tomato paste
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp dried rosemary
- 2 bay leaves
Instructions
- Preparation: Preheat oven to 400°F (200°C) and lightly spray an oven-safe skillet with cooking spray.
- Lobster Preparation: Split lobster shells, extract meat carefully, rinse with water and white vinegar, then pat dry. Create a flavor blend of melted butter, sea salt, garlic powder, black pepper, and smoked paprika. Brush mixture over lobster meat.
- Roasting: Place prepared lobster tails in skillet and roast for 12-15 minutes until meat turns completely pink and opaque. Allow to cool slightly, then extract and slice into bite-sized chunks.
- Sauce Base: Heat extra virgin olive oil in a medium skillet over medium-high heat. Sauté minced garlic for 60 seconds, then add sun-dried tomatoes, Tuscan herb mixture, and tomato paste.
- Sauce Development: Reduce heat to medium-low. Pour in heavy cream, chicken stock, and lemon juice. Simmer for 2-3 minutes. Gradually whisk in parmesan cheese until sauce thickens and smooths out.
- Greens Integration: Add chopped kale to the sauce, simmering for 2-3 minutes until slightly wilted.
- Pasta Completion: Cook tagliatelle according to package instructions, drain thoroughly, and fold into the creamy sauce, ensuring even coating.
- Plating and Serving: Arrange pasta on plates, top with roasted lobster chunks. Garnish with additional parmesan and fresh herbs if desired. Serve immediately while hot.
Notes
- Lobster Prep Tip: Rinse lobster with water and white vinegar to remove any potential impurities and ensure a clean, fresh taste before cooking.
- Flavor Boosting Technique: Generously brush melted butter seasoned with garlic powder, sea salt, and smoked paprika to enhance the lobster’s natural sweetness and create a rich, aromatic coating.
- Sauce Consistency Trick: Whisk parmesan gradually and continuously to prevent clumping, ensuring a smooth, velvety sauce that clings perfectly to the pasta.
- Herb and Freshness Hack: Add fresh herbs as a final garnish to brighten the dish’s flavor profile and provide a vibrant, restaurant-quality presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 750
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg