Lobster Pasta 🦞
If you’re making dinner for a date night it doesn’t have to be difficult. Sometimes people are afraid of making lobster because they are afraid to mess it up and throw their money down the drain. Recently, I created a date night dinner for the company Luke’s Lobster. Luke’s Lobster is an amazing lobster shack that serves the most amazing, delicious lobster around and not a lot of people know that you can find their products in grocery stores all across America including Whole Foods Market. The lobster is basically ready to eat and I used the lobster knuckle and claw meat in this recipe. When you buy it, it is ready to eat out of the box cold or you can warm it in any pasta or recipe you’d like, but today we are going to do it in lobster pasta. Now, you can always buy fresh lobster, cook however you’d like, and add it to the pasta as well. But, either way we are going to make the ultimate date night dinner! Let’s make it!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
🗒 Best Delicious Seafood Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
I served mine with crostini, but you can serve this pasta with garlic bread, veggies, or a side salad.
You can use any type of pasta for this recipe!
🎥 Items Featured in the Video
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Lobster Pasta
Ingredients
- 6 oz box Luke’s Lobster lemon basil Pre-Split lobster tail
- 8 oz box Luke’s lobster knuckle and claw meat you only need 1 box but if you want to really bring it you can use 2 8 oz boxes!
- ½ lb linguine
- 1 dry pint multicolored cherry tomatoes sliced in half
- 10 garlic cloves chopped
- ¼ of a red onion chopped
- 6 tbsp butter
- 6 oz white wine
- 1 baguette sliced
- ¼ cup heavy cream
- 5 tbsp olive oil
- 1 tsp oregano
- Salt & pepper to taste
- ½ cup pasta water
- 1 tbsp tomato paste
- 1 lemon juiced
- ½ tsp crushed red pepper flakes
- A few pieces of basil ripped up
- 2-3 tbsp fresh parsley chopped
Instructions
- In a bowl mix together olive oil, oregano, and salt & pepper. Cut your baguette into slices and brush over the olive oil mixture (use about 3 tbsp of the oil mixture on the bread and save 2 tbsp). Bake the crostini at 400°F for about 5-7 minutes or until toasty.
- In a cast iron add butter and the remaining 2 tbsp of the olive oil mixture. Then add in the tomatoes, red onion, and salt & pepper. Saute that for about 5-7 minutes at medium heat until translucent and juicy. While it is sauteing, smash about ¾ of the tomatoes down gently with your spoon.
- Add in the garlic and some more salt & pepper, and saute that for another few minutes.
- Then add in the crushed red pepper flakes, lemon juice, tomato paste, and the white wine. Stir everything together, bring the pan to a boil, lower it to a simmer, and let that simmer for about 5 minutes until the alcohol burns out.
- Boil linguine in salted water according to package direction until al dente.
- Cook the Pre-split lobster tail in the oven according to the package directions.
- To the sauce add the heavy cream. Give that a stir, bring the pan to a boil, lower it to a simmer, and let that simmer for a few minutes. Then stir in the pasta water.
- Add in the cooked linguine and give that a toss to combine the pasta with the sauce. Then add in the lobster knuckle and claw meat. Toss that together just until the lobster meat is warmed. Garnish with fresh parsley and basil.
- Top the pasta with the pre-split lobster tail and serve with the crostini. Enjoy!
Nutrition
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