Description

This Creamy Tomato and Lobster Pasta is a luxurious, flavorful dish perfect for a special dinner. Succulent lobster tails are cooked until tender and combined with al dente pasta, all coated in a rich, creamy tomato sauce infused with garlic, herbs, and a touch of white wine. The sauce balances freshness and indulgence, making this recipe an elegant yet approachable seafood pasta meal.

Ingredients

Scale

Seafood

2 lobster tails (or 4 if small, peeled and deveined)

Pasta

8 oz linguine or spaghetti (or your preferred pasta)
Salt, for the pasta water

Sauce

1 tablespoon olive oil (for lobster cooking)
2 tablespoons olive oil (for sauce)
2 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon tomato paste
½ cup dry white wine (optional, can substitute with chicken broth)
1 cup heavy cream
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste

Garnish

Fresh basil or parsley, chopped, for garnish (optional)

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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 meat is opaque.
Prepare Lobster Meat: Remove the lobster from the water and let it cool slightly. Cut the lobster meat into bite-sized pieces and set aside.
Cook the Pasta: While the lobster cooks, prepare the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the pasta water for the sauce.
Make the Sauce Base: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing for 2-3 minutes until softened and fragrant.
Add Tomatoes and Wine: Stir in the drained diced tomatoes, tomato paste, and white wine (or chicken broth if preferred). Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and concentrate in flavor.
Incorporate Cream and Herbs: Pour in the heavy cream, then add dried basil, oregano, and red pepper flakes if using. Continue simmering for 3-5 minutes until the sauce thickens slightly. Season with salt and pepper to your taste.
Toss Pasta in Sauce: Add the drained pasta into the skillet with the creamy tomato sauce. Toss gently to combine, adding some reserved pasta water as needed to adjust the sauce consistency.
Add Lobster: Fold in the lobster meat pieces gently, warming them through in the sauce without overcooking.
Serve: Divide the creamy tomato and lobster pasta among plates. Garnish with freshly chopped basil or parsley if desired and serve immediately for best flavor.

Notes

Use fresh lobster tails if possible for the best texture and flavor.
White wine can be substituted with chicken broth if you prefer to omit alcohol.
Reserve some pasta water to help loosen the sauce if it becomes too thick.
Adjust red pepper flakes to your preferred spice level or omit for a milder version.
For a lighter option, substitute heavy cream with half-and-half or a creamy dairy-free alternative.
This dish pairs beautifully with a crisp green salad and crusty bread.