easy lobster pasta
I am a very lucky lady; my husband is a Lobster Buyer so we often have lobster in the spring and in the fall. I try to come up with different ways to enjoy this tasty treat. This is one of his favourite ways to have lobster. This dish is great served hot but it is also good when cold. He likes it so much that he takes any leftovers for his lunch the next day. I hope that you will enjoy this quick and easy to make dish.
prep time
5 Min
cook time
40 Min
method
Pan Fry
yield
6 serving(s)
Ingredients
- 1/8 cup butter, salted
- 20 sweet cherry tomatoes, halved
- 1 small sweet onion, vidalia, coarsley chopped
- 1 small french shallot, finely chopped
- 1 tablespoon sea salt, fine
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons white sugar
- 1/2 cup clam juice or broth
- 1 1/2 cups heavy cream
- 1/2 cup frozen baby peas
- 4 cups caserecce pasta, cooked
- 3 cups lobster meat , cooked, coarsley chopped
How To Make easy lobster pasta
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Step 1In a small bowl add the halved cherry tomatoes, the chopped onion and the shallot.
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Step 2Next add the salt, pepper and sugar. Mix well and set aside until needed. The salt and sugar will draw out some liquid. Do not drain.
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Step 3In a large frying pan add the butter and allow it to melt. Once the butter is bubbling add all the cherry tomatoes mixture. Cook over medium high heat for 10 minutes, allowing it to bubble and break down, stirring frequently.
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Step 4Lower the heat to medium low and add the clam juice and the whipping cream, do not boil. Stirring frequently, cook the sauce for about 5 minutes; allowing the flavours to mingle.
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Step 5Next add the peas and then add the cooked pasta, mixing well. Allow the pasta to reheat for about 10 - 15 minutes. Stir often.
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Step 6Once the pasta is reheated add in the cooked lobster and cook stirring frequently for another 10 minutes. Taste, re-season with salt and pepper if desired and serve.
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