Creamy Tomato and Lobster Pasta with Mafaldine

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian, Seafood
Servings 4
Calories 650 kcal

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.
Keyword Creamy lobster pasta

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