Description
Delight in this rich and flavorful Creamy Tuscan Lobster Pasta, featuring tender wild lobster tails in a luscious Tuscan cream sauce with kale, sun-dried tomatoes, and freshly grated Parmesan, served over ribbon-shaped Tagliatelle pasta. An elegant, comforting meal perfect for seafood lovers looking to impress with a gourmet Italian-inspired dish.
Ingredients
Scale
Pasta
- 1 (14 or 16 oz.) package Ribbon-shaped pasta (Tagliatelle recommended)
- 2 cups chopped kale
Lobster
- 4-6 (6 oz.) wild lobster tails
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sea salt
- 1 teaspoon Tuscan Marry Me blend
Creamy Tuscan Sauce
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1-2 tablespoons organic tomato paste
- 1-2 tablespoons Tuscan Marry Me blend
- 1 teaspoon sea salt
- 5-6 organic sun-dried tomatoes
- 1 1/4 cups organic heavy cream
- 1/2 cup organic stock (chicken, seafood, or vegetable)
- 2 tablespoons white cooking wine
- 1 tablespoon freshly-squeezed lemon juice
- 1/2 cup freshly-grated Parmesan cheese
Instructions
- Cook the Pasta: Boil a pot of salted water and cook the ribbon-shaped pasta according to package instructions, typically 7-10 minutes depending on the brand until al dente. Drain and set aside.
- Prepare the Lobster Tails: Preheat your oven to 400°F (200°C). Lightly grease a 10- or 12-inch oven-safe skillet. Slightly crack the lobster tail shells and carefully remove most of the meat from the shell without detaching it completely. Rinse lobster meat with a mix of water and vinegar to clean, remove any grey lining, then pat dry.
- Season and Bake Lobster: Place lobster tails in the prepared skillet. Combine melted butter with sea salt and Tuscan Marry Me blend, then generously brush this mixture over the lobster meat. Bake in the oven for 10-15 minutes, until lobster meat turns opaque light pink and is fully cooked.
- Remove Meat from Shells: Allow lobster to cool slightly, then fully remove the meat from shells. Cut into medium-sized chunks or keep whole as per your preference. Set aside.
- Make the Creamy Tuscan Sauce: Heat olive oil in a medium skillet over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Sun-Dried Tomatoes and Seasonings: Add sun-dried tomatoes and cook until translucent and aromatic, about 1-2 minutes. Stir in sea salt, Tuscan Marry Me blend, and tomato paste until fully combined.
- Add Cream and Liquids: Reduce heat to medium-low. Slowly whisk in heavy cream, stock, lemon juice, and white cooking wine. Let it gently simmer and bubble for 1-2 minutes.
- Finish the Sauce: Add freshly grated Parmesan cheese and whisk until melted and the sauce thickens, about 2-3 minutes. Stir in chopped kale and let simmer for an additional 2-3 minutes, stirring frequently.
- Combine Pasta and Sauce: Add drained pasta to the skillet with the creamy Tuscan sauce. Toss well so pasta is fully coated and sauce sticks to noodles. Gently fold in lobster chunks if desired, or plate pasta and top with lobster separately.
- Serve: Plate the pasta immediately while warm. Garnish with extra Parmesan if desired. Serve and enjoy your creamy Tuscan lobster pasta!
Notes
- Tagliatelle pasta works best but any ribbon-shaped pasta can be used.
- Slightly detaching lobster meat from shell before baking helps it cook evenly without drying out.
- Mixing water and vinegar when rinsing lobster helps clean leftover shell bits and grey lining.
- If preferred, substitute the organic stock with any chicken, seafood, or vegetable broth.
- Adjust Tuscan Marry Me blend quantities to taste for spice and herb intensity.
- Keep an eye on lobster while baking to avoid overcooking, which can make it tough.
- This dish is best served immediately for optimal sauce texture and lobster flavor.
