Pasta with Lobster, Tomatoes and "Herbes de Maquis" Recipe

Name: Pasta with Lobster, Tomatoes and "Herbes de Maquis"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28-ounce can Italian-style tomatoes, drained, juices reserved; 2 live lobsters (about 1 1/4 pounds each); 3 tablespoons extra-virgin olive oil; 1 medium onion, minced; 2 garlic cloves, minced; 1 tablespoon red wine vinegar; 2 tablespoons minced fresh basil; 1 1/2 teaspoons minced fresh mint; 3/4 teaspoon minced fresh oregano; 3/4 teaspoon minced fresh thyme; 3/4 teaspoon minced fresh rosemary; 1/4 teaspoon cayenne pepper; 1/3 cup whipping cream; 1 pound pasta (such as penne or fettuccine)

Servings: persons

1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 live lobsters (about 1 1/4 pounds each)
3 tablespoons extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons minced fresh basil
1 1/2 teaspoons minced fresh mint
3/4 teaspoon minced fresh oregano
3/4 teaspoon minced fresh thyme
3/4 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
1/3 cup whipping cream
1 pound pasta (such as penne or fettuccine)

1
Chop tomatoes.
2
Bring large pot of water to boil.
3
Add lobsters; boil 2 minutes.
4
Using tongs, transfer lobsters to cutting board.
5
Cut off claws and crack open.
6
Remove meat from claws and cut meat into bite-size pieces.
7
Cut off lobster tails.
8
Cut tails crosswise into 4 pieces each.
9
Cut each lobster body lengthwise in half.
10
Remove coral (bright orange part) and tomalley (greenish part); finely chop.
11
Heat oil in Dutch oven over medium heat.
12
Add lobster body pieces (not tails or claw meat), onion and garlic; Saute until onion is soft, about 10 minutes.
13
Add lobster tail pieces, claw meat, coral, tomalley, tomatoes and reserved juices, vinegar, herbs and cayenne; bring to boil.
14
Reduce heat; simmer until lobster is cooked through, about 8 minutes.
15
Using slotted spoon, remove lobster tail pieces and claw meat and reserve.
16
Add cream to sauce.
17
Simmer 20 minutes.
18
Using tongs, remove lobster body pieces and discard.
19
Season sauce with salt and pepper.
20
Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite.
21
Drain pasta and return to pot.
22
Add lobster and sauce and toss to coat.
23
Divide among plates.

683

kcal

Calories

Fat

105

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.

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

You need 14 ingredients. The key ingredients include: 1 28-ounce can Italian-style tomatoes, drained, juices reserved, 2 live lobsters (about 1 1/4 pounds each), 3 tablespoons extra-virgin olive oil, 1 medium onion, minced, and more.

Yes, Pasta with Lobster, Tomatoes and "Herbes de Maquis" 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.

Pasta with Lobster, Tomatoes and "Herbes de Maquis"

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