Description
An elegant yet simple brown butter lobster pasta featuring tender lobster, sweet cherry tomatoes, nutty browned butter, fresh herbs, and melted fontina tossed with delicate pasta for a restaurant-quality meal at home.
Ingredients
- 4 lobster tails, meat removed and chopped
- 1/4 cup plus 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 3 cloves garlic, chopped
- 3 ounces torn prosciutto or chopped beef bacon
- 1/2 teaspoon smoked paprika
- 2 pinches red pepper flakes
- 1 1/2 cups cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1/3 cup seafood or chicken broth
- Zest and juice of 1 lemon
- 3/4 pound angel hair or linguine
- 1/2 cup fontina cheese, cubed
- 1/2 cup fresh basil, roughly chopped
- 2 tablespoons chopped fresh chives
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster, 1 clove garlic, smoked paprika, a pinch of salt, and red pepper flakes. Cook for 3–4 minutes until just opaque and tender. Remove and set aside.
- In the same skillet, cook the prosciutto or beef bacon until crispy, about 3–4 minutes. Remove and set aside.
- Add the remaining olive oil to the skillet along with the cherry tomatoes, remaining garlic, thyme, salt, pepper, and a pinch of red pepper flakes. Cook for 4–5 minutes until the tomatoes begin to burst.
- Add the remaining butter and cook for 2–3 minutes until golden brown and fragrant. Pour in the broth and lemon juice, simmering for 2–3 minutes until slightly reduced. Remove from heat and stir the lobster back into the sauce.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and return to the pot.
- Toss the pasta with a drizzle of olive oil, basil, chives, and fontina cheese. Season with salt and pepper.
- Divide pasta onto plates and spoon the lobster and tomato sauce over the top. Finish with crispy prosciutto or beef bacon and serve immediately.
Notes
- For a creamier version, stir in a splash of heavy cream at the end of cooking.
- Swap thyme for parsley or oregano for a different herbal flavor.
- Spaghetti or fettuccine can be used instead of angel hair or linguine.
- Add sautéed spinach or zucchini for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently with a splash of broth or water to avoid overcooking the lobster.
- Freezing is not recommended as texture may change.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 155mg
