Description
This Creamy Tuscan Lobster Pasta features succulent lobster tails combined with a rich and flavorful creamy sauce infused with sun-dried tomatoes, garlic, onion, and fresh spinach. Tossed with perfectly cooked fettuccine or linguine and garnished with fresh basil and Parmesan cheese, this elegant dish is perfect for a special dinner or entertaining guests.
Ingredients
Scale
Lobster
- 2 lobster tails (or 4 small tails), peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Pasta
- 8 oz fettuccine or linguine (or your preferred pasta)
- Salt, for the pasta water
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth (or seafood stock for more depth of flavor)
- 1 teaspoon Italian seasoning (or dried basil and oregano)
- 1 teaspoon lemon juice
- 2 cups fresh spinach, chopped
- 1 tablespoon grated Parmesan cheese (optional, for extra richness)
- Salt and pepper to taste
Garnish
- Fresh basil, chopped (for garnish)
- Extra Parmesan cheese (optional)
Instructions
- Cook the Lobster: Bring a pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes, or until the shells turn bright red and the lobster meat is opaque. Remove from heat and set aside to cool slightly.
- Prepare Lobster Meat: Once cooled, carefully cut the lobster meat into bite-sized chunks. Set the lobster meat aside for later.
- Cook the Pasta: While the lobster is cooking, bring a large pot of salted water to a boil. Cook the fettuccine or linguine according to package instructions until al dente. Drain, reserving ½ cup of the pasta water for later use in the sauce.
- Make the Tuscan Sauce Base: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and finely chopped onion, sautéing for 2-3 minutes until soft and fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 1-2 minutes to release their flavor.
- Incorporate Liquids and Seasonings: Pour in the heavy cream and chicken broth. Add Italian seasoning and lemon juice. Stir well and bring the sauce to a gentle simmer, allowing it to thicken slightly for 5-7 minutes.
- Wilt the Spinach: Add the chopped fresh spinach to the skillet and cook for 2-3 minutes until wilted. If the sauce becomes too thick, gradually add reserved pasta water to adjust consistency to your preference.
- Season and Enrich the Sauce: Season the sauce with salt and pepper to taste. For extra richness and depth of flavor, stir in the grated Parmesan cheese at this stage.
- Combine Pasta and Lobster: Add the cooked pasta into the skillet with the creamy sauce and toss gently to coat. Fold in the lobster chunks carefully, warming them through without overcooking.
- Serve: Plate the creamy Tuscan lobster pasta, garnish with fresh chopped basil and additional Parmesan cheese if desired. Serve immediately while hot.
Notes
- Use seafood stock instead of chicken broth for a more pronounced lobster flavor in the sauce.
- Reserve some pasta water to adjust the sauce consistency as needed for a creamier or lighter sauce.
- Fresh basil adds a nice aromatic garnish but can be omitted if unavailable.
- Parmesan cheese is optional but recommended for added richness.
- Cook lobster just until opaque to avoid overcooking and keep it tender.
