Lobster Spaghetti with Burst Cherry Tomatoes & Herbs:
Ingredients:
2 lobster tails, shelled and cut into bite-sized pieces (or use cooked lobster meat)
12 oz spaghetti (or your preferred pasta)
1 pint cherry tomatoes, halved
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry white wine (optional)
1/2 cup chicken or vegetable broth
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional, for a little heat)
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt and black pepper, to taste
1 tablespoon unsalted butter
Parmesan cheese, for garnish (optional)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Prepare the lobster:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lobster pieces and season with a pinch of salt and black pepper. Cook for about 3-4 minutes until the lobster is opaque and slightly golden on the outside. Remove the lobster from the skillet and set aside.
Sauté the garlic and tomatoes:
In the same skillet, add another tablespoon of olive oil and sauté the minced garlic over medium heat for about 30 seconds, until fragrant.
Add the cherry tomatoes and cook for 2-3 minutes, pressing them down gently with a spoon to burst them open and release their juices. Season with red pepper flakes, salt, and black pepper.
Deglaze the pan:
Pour in the white wine (if using) and let it cook for about 1-2 minutes to reduce. If not using wine, add the chicken broth and simmer for another 2 minutes.
Combine pasta and lobster:
Add the cooked pasta to the skillet along with the lobster meat, lemon juice, and a bit of the reserved pasta water to help create a sauce. Stir everything together and cook for another 2-3 minutes until everything is heated through.
Finish the dish:
Remove the skillet from heat and stir in the butter, fresh basil, and parsley. Adjust the seasoning with more salt, pepper, or lemon juice as needed.
Serve:
Serve the lobster spaghetti on a platter or in individual bowls. Garnish with Parmesan cheese (optional) and extra fresh herbs.
Tips:
For an even richer sauce, you can add a splash of heavy cream towards the end of cooking.
To elevate the flavor, you can drizzle a little truffle oil over the pasta before serving.
If you can’t find lobster tails, you can substitute with shrimp or any other shellfish of your choice.
Enjoy this luxurious lobster spaghetti with burst cherry tomatoes and fresh herbs for a perfect seafood-inspired meal!