Description
This Brown Butter Lobster and Burst Cherry Tomato Pasta combines tender lobster, nutty brown butter, sweet blistered tomatoes, and fresh herbs for an elegant yet approachable dish. Perfect for weeknights or special occasions, it delivers restaurant-quality flavor in just 30 minutes.
Ingredients
1/4 cup plus 3 tablespoons extra virgin olive oil
3 tablespoons salted butter
4 lobster tails, meat removed and chopped
3 cloves garlic, chopped
3 ounces chopped turkey beef
1/2 teaspoon smoked paprika
2 pinches red pepper flakes
1 1/2 cups cherry tomatoes
2 tablespoons fresh thyme leaves
1/3 cup low-sodium chicken broth
Zest and juice of 1 lemon
3/4 pound angel hair or linguine
1/2 cup cubed fontina cheese
1/2 cup fresh basil, roughly chopped
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper, to taste
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add lobster, 1 clove garlic, smoked paprika, and a pinch each of salt and red pepper flakes. Cook for 3 to 4 minutes until opaque and tender. Transfer to a plate and set aside.
- In the same skillet, cook the chopped turkey beef over medium heat for 3 to 4 minutes until crisp. Remove and set aside.
- Add 2 tablespoons olive oil to the skillet with cherry tomatoes, remaining garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4 to 5 minutes until tomatoes begin to burst.
- Stir in remaining 2 tablespoons butter and cook 2 to 3 minutes until the butter browns slightly and smells nutty.
- Pour in chicken broth and lemon juice. Simmer 2 to 3 minutes until slightly reduced. Remove from heat and gently stir lobster back into the sauce.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and return to the hot pot.
- Toss pasta with remaining 1/4 cup olive oil, basil, chives, and fontina cheese. Season with salt and pepper to taste.
- Divide pasta among plates. Spoon lobster and burst tomato sauce over the top and finish with crispy turkey beef. Serve immediately.
Notes
Substitute linguine for angel hair for a heartier texture.
Add a splash of heavy cream for a richer sauce.
Parmesan or pecorino can replace fontina if desired.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of broth or water to prevent the lobster from becoming rubbery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 95 mg
