Lobster Tail Pasta Recipe
If you're looking to spoil yourself or someone special, there's no better way to do that than with this incredible Lobster Pasta!
Servings: 4
Calories: 878kcal
Ingredients
- 1 pound bucatini pasta
- 1/2 cup panko bread crumbs
- 1 tablespoon olive oil
- 3/4 cup unsalted butter
- 1/2 cup champagne,
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/4 cup parsley, plus more for garnishing
- 1 lemon, juice
- 1/4 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 4-5 uncooked lobster tails, shells removed
- 1/2 cup half and half
- 1/4 cup grated parmesan cheese
Instructions
- Cook the pasta according to package instructions.
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the panko, toss to coat in olive oil and cook undisturbed for 3-4 minutes until the bottom begins to turn golden brown. Toss and cook 1-2 more minutes until lightly toasted. Set aside.
- While the pasta is cooking, melt the butter in a large pot over medium heat (I use my dutch oven) then add the champagne, garlic, shallot, parsley, lemon juice, salt, and pepper.
- Place the lobster tails in the pot, cover and simmer for 5-6 minutes, or until they turn opaque and curl up. Transfer the tails to a cutting board and chop into 1 inch chunks.
- Mix the half and half into the butter sauce and reduce the heat to medium-low, then transfer the cooked pasta and parmesan cheese into the pot with the butter sauce and mix. Carefully mix in the lobster, and heat for 1-2 minutes to warm up the lobster. Then mix in the toasted panko.
- Garnish with more parmesan cheese and parsley if desired. I also like to add a squeeze of lemon juice and some lemon zest for a little zing!
Nutrition
Calories: 878kcal | Carbohydrates: 94g | Protein: 20g | Fat: 45g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 325mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin C: 9mg | Calcium: 163mg | Iron: 2mg