Indulge in a luxurious, restaurant-quality meal at home with this creamy tomato and lobster pasta. Featuring succulent chunks of lobster meat, sweet cherry tomatoes, and a splash of brandy, this rich and flavorful dish is elevated with a creamy sauce that perfectly coats long, wavy Mafaldine pasta. Fresh parsley and basil add a burst of freshness to each bite, making it an ideal meal for a special occasion or a delightful weekend dinner.
Ingredients:
- For the Pasta:
- 1 pound Mafaldine (or other long pasta)
- For the Sauce:
- 3 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1 pound cherry tomatoes
- 2 large cloves garlic, minced
- ¼ to ½ teaspoon red pepper flakes (to taste)
- ¼ cup brandy
- ½ cup heavy cream
- ¾ to 1 pound cooked lobster meat, cut into chunks
- Kosher salt (to taste)
- For Garnish:
- Fresh parsley, roughly chopped
- Fresh basil, torn
Instructions:
Cook the Pasta:
- Fill a large pot with salted water and bring it to a boil.
- Cook the Mafaldine (or your preferred pasta) according to the package directions until it reaches an al dente texture.
- Save 1 cup of the pasta water, then drain the pasta and set it aside.
Prepare the Sauce:
- In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.
- Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they begin to blister and soften.
- Add the minced garlic and red pepper flakes to the pan and sauté for another 1-2 minutes, being careful not to burn the garlic.
- Pour in the brandy and cook for 2-3 minutes, allowing the alcohol to evaporate while deglazing the pan. Stir well to incorporate the flavors.
- Stir in the remaining 2 tablespoons of butter and the heavy cream, and let the sauce simmer for 3-4 minutes until it begins to thicken slightly.
- Add the cooked lobster meat to the sauce and gently fold it in, ensuring it is warmed through. Season with kosher salt to taste.
Combine the Pasta and Sauce:
- Add the cooked Mafaldine to the skillet, tossing it in the creamy tomato and lobster sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it until the desired consistency is reached.
- Let the pasta and sauce cook together for 1-2 minutes to allow the flavors to meld.
Serve:
- Divide the pasta among serving plates, garnish with freshly chopped parsley and torn basil. Serve immediately, enjoying the rich, creamy flavors of this luxurious dish.
Conclusion:
This creamy tomato and lobster pasta is a luxurious, flavor-packed meal that brings together sweet, juicy cherry tomatoes, tender lobster chunks, and a rich brandy-infused cream sauce. The Mafaldine pasta, with its wavy edges, perfectly holds the sauce, making each bite a decadent treat. Garnished with fresh herbs, this dish is a true showstopper, ideal for a romantic dinner or any special occasion.
Creamy Tomato and Lobster Pasta with Mafaldine
A rich and indulgent pasta dish featuring creamytomato sauce, succulent lobster meat, and Mafaldine pasta. Flavored withgarlic, red pepper flakes, and a splash of brandy, this dish is finished withfresh herbs and is perfect for an elevated weeknight dinner or special occasion.
Ingredients
For the Pasta:
- 1 pound Mafaldine or other long pasta
For the Sauce:
- 3 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 1 pound cherry tomatoes
- 2 large cloves garlic minced
- ¼ to ½ teaspoon red pepper flakes to taste
- ¼ cup brandy
- ½ cup heavy cream
- ¾ to 1 pound cooked lobster meat cut into chunks
- Kosher salt to taste
For Garnish:
- Fresh parsley roughly chopped
- Fresh basil torn
Instructions
Cook the Pasta:
- Fill a large pot with salted water and bring it to a boil.
- Cook the Mafaldine (or your preferred pasta) according to the package directions until it reaches an al dente texture.
- Save 1 cup of the pasta water, then drain the pasta and set it aside.
Prepare the Sauce:
- In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat.
- Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they begin to blister and soften.
- Add the minced garlic and red pepper flakes to the pan and sauté for another 1-2 minutes, being careful not to burn the garlic.
- Pour in the brandy and cook for 2-3 minutes, allowing the alcohol to evaporate while deglazing the pan. Stir well to incorporate the flavors.
- Stir in the remaining 2 tablespoons of butter and the heavy cream, and let the sauce simmer for 3-4 minutes until it begins to thicken slightly.
- Add the cooked lobster meat to the sauce and gently fold it in, ensuring it is warmed through. Season with kosher salt to taste.
Combine the Pasta and Sauce:
- Add the cooked Mafaldine to the skillet, tossing it in the creamy tomato and lobster sauce.
- If the sauce is too thick, add a bit of the reserved pasta water to loosen it until the desired consistency is reached.
- Let the pasta and sauce cook together for 1-2 minutes to allow the flavors to meld.
Serve:
- Divide the pasta among serving plates, garnish with freshly chopped parsley and torn basil.
- Serve immediately, enjoying the rich, creamy flavors of this luxurious dish.