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Buttery Lobster Pasta

Buttery Lobster Pasta with Burst Tomatoes for a Summer Escape

Indulge in Buttery Lobster Pasta, a quick and easy gourmet meal featuring succulent lobster and burst tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Seafood
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 tails Lobster Provides the main protein.
  • 8 ounces Pasta (Angel Hair or Linguine) Base of the dish.
For the Sauce
  • 2 tablespoons Olive Oil Use extra virgin for better flavor.
  • 2 tablespoons Salted Butter Crucial for the brown butter sauce.
  • 2 cloves Garlic Use fresh garlic for best flavor.
  • 1 cup Cherry Tomatoes Substitutions include grape tomatoes.
  • 2 ounces Prosciutto Contributes salty, crispy texture.
  • 1 teaspoon Smoked Paprika Provides a subtle smokiness.
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste.
  • 1 tablespoon Fresh Thyme Dried thyme can be substituted.
  • 1/2 cup Dry White Wine Substitute with chicken broth if needed.
  • 1 tablespoon Lemon Zest Brightens the flavor profile.
  • 1 tablespoon Lemon Juice Can replace with lime juice.
For the Finish
  • 1 cup Fontina Cheese Offers creaminess.
  • 1/4 cup Fresh Basil/Chives Adds freshness and color.

Equipment

  • Large Skillet
  • Pot

Method
 

Step-by-Step Instructions for Buttery Lobster Pasta
  1. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of salted butter over medium heat. Add the chopped lobster tails and minced garlic. Cook for 3-4 minutes, until the lobster turns opaque and fragrant. Remove and set aside.
  2. In the same skillet, add sliced prosciutto. Sauté for about 3-4 minutes, until crispy and golden brown. Remove and let it rest on a paper towel.
  3. Add cherry tomatoes, minced garlic, fresh thyme, smoked paprika, and a pinch of red pepper flakes. Sauté for 4-5 minutes until tomatoes burst.
  4. Reduce heat to medium, add another tablespoon of butter, splash of dry white wine, and fresh lemon juice. Stir and let it simmer for 2-3 minutes.
  5. Cook angel hair or linguine in salted boiling water until al dente, about 3-4 minutes. Drain and toss with olive oil, chopped basil, chives, and fontina cheese.
  6. Divide the pasta among serving bowls, spoon the sauce over the top, and place lobster and crispy prosciutto on each dish. Garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove.

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