Ingredients
Equipment
Method
Cooking Instructions:
- Begin by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest and set the pasta aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped shallot and sauté for about 2 minutes until softened. Then, add the garlic and cook for an additional minute, stirring constantly to avoid burning.
- Stir in the tomato paste and cook for another minute, allowing the flavors to meld and the paste to caramelize slightly.
- Pour in the heavy cream, and stir well to combine. Add the grated Parmesan cheese, dried Italian seasonings, lemon zest, salt, and pepper. Mix until the cheese has melted into a creamy sauce.
- Gently fold in the cooked linguine and lobster meat, ensuring every strand of pasta is coated in the luscious sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
- Taste your Lobster Pasta and adjust the seasoning if necessary. Once satisfied, remove from heat. Garnish with fresh basil and a sprinkle of red pepper flakes for a pop of color and flavor.
Notes
- Always taste as you go! Adjusting seasonings at the end can make a big difference.
- Using fresh lobster is ideal, but frozen can also work if thawed properly.
- For a touch of acidity, squeeze a bit of fresh lemon juice just before serving.
- Consider pairing this dish with a light salad or a crisp white wine to balance the richness.