Lobster Pasta Recipe

Name: Lobster Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small lobster tails; 12 oz. pkg. Ronzoni thin egg fettucine; 3 Tbsp. minced shallots; 3 oz. olive oil; 1/4 c. white wine; 1 c. heavy cream; 3 c. fresh basil leaves, lightly packed; 1/2 tsp. minced, fresh ginger; 1/4 lb. butter, cut up; 1/2 c. marinara sauce; salt and pepper

Servings: persons

4 small lobster tails
12 oz. pkg. Ronzoni thin egg fettucine
3 Tbsp. minced shallots
3 oz. olive oil
1/4 c. white wine
1 c. heavy cream
3 c. fresh basil leaves, lightly packed
1/2 tsp. minced, fresh ginger
1/4 lb. butter, cut up
1/2 c. marinara sauce
salt and pepper

1
Blanch lobster tails in boiling water for 3 minutes.
2
Remove and put in cold water.
3
Remove meat from shells and slice into 1/4-inch pieces.
4
In saute pan over medium heat, cook lobster and shallots in 1 ounce of olive oil for 2 minutes.
5
Remove lobster and add wine and cream.
6
Reduce heat and simmer 3 minutes.
7
Add ginger and basil and simmer 1 minute longer.
8
Add butter and lobster and mix well.
9
Add marinara, salt and pepper.
10
Toss cooked pasta with remaining olive oil.
11
Add to sauce and toss again.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 small lobster tails, 12 oz. pkg. Ronzoni thin egg fettucine, 3 Tbsp. minced shallots, 3 oz. olive oil, and more.

Yes, Lobster Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster Pasta

How did you like this recipe?

Frequently Asked Questions