Lobster Pasta With Burst Tomato Butter

How to Make Lobster Pasta With Burst Tomato Butter

Total time: 35 min · Yields 2 servings

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the linguine and cook for 1 to 2 minutes less than the package directions until very al dente. Reserve 120 ml of the pasta water before draining.

2. 2

   Sear the Lobster

   Heat olive oil in a large skillet over medium-high heat. Add the lobster chunks and a pinch of salt. Cook for 2 minutes until just opaque and slightly browned on the edges. Remove lobster from the pan and set aside.

3. 3

   Sauté Aromatics and Tomatoes

   In the same skillet, lower the heat to medium and add half the butter. Stir in the sliced garlic and red pepper flakes, cooking for 1 minute until fragrant. Add the cherry tomatoes and cook for 5 to 7 minutes, pressing down on them with a wooden spoon until they burst and release their juices.

4. 4

   Deglaze and Emulsify

   Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by half, about 3 minutes. Stir in the remaining butter until melted and glossy.

5. 5

   Combine and Finish

   Add the al dente pasta, the cooked lobster, and half of the reserved pasta water to the skillet. Toss vigorously over medium heat for 2 minutes. The starch from the water will help the tomato butter cling to the noodles.

6. 6

   Final Seasoning

   Remove from heat. Stir in the fresh parsley and lemon juice. Taste and add more salt or red pepper flakes if needed. If the sauce is too thick, add a splash more pasta water.