Creamy Tomato and Lobster Pasta
This Creamy Tomato and Lobster Pasta is summery, fresh, decadent and rich all at the same time! And the best part? It could not be easier to make.
Ingredients
- 1 Pound Mafaldine or other long pasta
- 3 Tablespoons unsalted butter divided
- 2 Tablespoons olive oil
- 1 Pound cherry tomatoes
- 2 Large cloves garlic minced
- ¼-1/2 Teaspoon red pepper flakes to taste
- ¼ Cup brandy
- ½ Cup heavy cream
- ¾-1 Pound cooked lobster meat cut into chunks
- kosher salt
- Fresh parsley roughly chopped
- Fresh basil torn
Instructions
- Heat 2 tablespoons of the butter and the olive oil in a large pan over medium high heat. Add the cherry tomatoes and season with salt and red pepper flakes. Let them cook, stirring occasionally, until they burst and release their juices; about 10 minutes. Stir in the garlic and cook for 1 more minute. Add the brandy and stir, scraping up any brown bits on the bottom of the pan. Stir in the cream and lower the heat to medium. Simmer the sauce for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to one minute shy of al dente. Reserve one cup of the pasta water and drain. Add the pasta to the sauce pan along with the remaining butter and toss to coat, adding splashes of pasta water as needed to loosen the sauce. Add the lobster to the pasta and toss until incorporated and warmed through. Taste and adjust seasoning to your liking.
- Serve immediately with plenty of fresh herbs. Enjoy!
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