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Lobster Pasta With Blistered Tomatoes

When wild-caught lobster tails are on special at your local supermarket, you buy some and make them with pasta! This lobster pasta with blistered tomatoes is a perfect for a date night romantic dinner. I made this pasta for father’s day, and my husband absolutely loved it

Lobster is pretty pricey, even lobster tails. Especially wild-caught lobster. If you don’t wanna splurge on the lobster, you could use shrimp instead. And If you’re a vegan, just omit the seafood and substitute with vegan butter. This pasta is just as delicious on its own. 

You can use whatever pasta you’d like, but a spaghetti/fettuccine style is my favorite option. I went with a pasta in between called, Strangozzi. Which are basically slightly thicker than spaghetti. 

I blistered the tomatoes in an enameled cast iron and finished the pasta in there as well. My favorite pan to use for making a lot of pasta is this 3.3-quart casserole skillet. If you don’t have a cast iron skillet, just use your favorite fry pan that is at least between 10-12 inches. 

How to make blistered tomato sauce

  1. Add 2 tbsp neutral oil to your pan on medium-high heat.
  2. Add your cherry tomatoes.
  3. Cook them for about 5 minutes or until you start to see the skins burst and slightly brown. 
  4. Stir the tomatoes occasionally to make sure they don’t burn. 
  5. Add in your garlic, shallot and butter.
  6. Then deglaze the pan with some white wine.
  7. Salt and pepper to taste and crushed red pepper (optional).

I recommend to cook with a wine that you like to drink for a better flavor. I used a Chardonnay for this pasta sauce. 

There are 2 different ways you can cook the lobster for this dish. You can either boil the tails in water for about 5-8 minutes, depending on their size and incorporate the meat in the sauce. Or, you can broil them in the oven and serve them on top, which I did. 

This lobster pasta with blistered tomatoes serves 4, with one 4oz lobster tail for each person. 

More recipes to try…

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Lobster Pasta with Blistered Tomatoes

Lobster pasta with blistered tomatoes, makes for the perfect date night dinner. This simple yet delicious sauce is simmered in garlic and white wine.
Course Dinner, Pasta, Seafood
Cuisine Italian
Keyword Lobster, Tomatoes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Author Leona G.

Equipment

  • 12 inch fry pan or Cast-Iron Skillet
  • Sheet Pan
  • Kitchen Scissors/shears

Ingredients

Lobster

  • 4 lobster tails 4oz
  • 2 cloves grated garlic about 2 tsp
  • 4 tbsp butter separated
  • 1 tbsp finely chopped parsley
  • 1 tsp salt
  • 1 tsp pepper

Blistered Tomato Pasta

  • 1 lb Spaghetti or Fettuccini
  • 16 oz tricolor cherry tomatoes
  • 2 tbsp grape seed oil or any neutral oil
  • 2 tbsp butter
  • cup white wine
  • 3 cloves grated garlic about 3 tsp
  • 1 tbsp chopped shallot
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup reserved pasta water
  • ½ tsp crushed red pepper optional
  • 1 tbsp finely chopped parsley
  • 2 tbsp grated parmesan cheese

Instructions

Lobster

  • Set your oven to broil. Using your shears, cut the top part of the lobster shell straight across towards the tail, stopping right before you hit the tail. lift the meat from its shell to expose.
  • Top each tail with the grated garlic and season with salt and pepper.
  • Add 1 tbsp of butter on top of each lobster and broil in the oven for 8-10 minutes or until the meat is white and opaque. Top with your parsley.

Blistered Tomato Pasta

  • Cook the pasta according to the package instructions. Reserve 1 cup of pasta water for the sauce.
  • While the pasta is cooking, heat your cast iron on medium-high heat with 2 tbsp of oil. Wash your tomatoes and pat them dry. Add them to the hot pan. Cook the tomatoes for 5 minutes or until the skins start to blister. Be sure to move them around in the pan often so they don’t burn.
  • Lower the heat to medium and add in your garlic, shallot and butter. Stir to combine for 2 minutes.
  • Now add in your white wine and cook for another 2-4 minutes.
  • Add the pasta to the sauce and reserved pasta water, cook for an additional 2-4 minutes. Finish with salt, pepper, and crushed red pepper. Toss to combine.
  • Top the pasta with the lobster and sprinkle with parsley and parmesan cheese. Serve with lemon wedges (optional) ENJOY!

Notes

  • Be careful not to salt your pasta too much, since the pasta water contains salt.
  • I used Strangozzi pasta, which is a little thicker than a spaghetti. Any spaghetti or fettuccini will do. 
  • Broiling the lobster is optional. You could also boil the tails and chop the meat into chunks and toss it in the pasta sauce.
  • If you can’t get your hands on some lobster tails, you could use shrimp instead. 
  • This dish can totally be vegan if you omit the seafood and replace the butter with a vegan substitute. SO DELICIOUS.
  • I always cook my pasta 1 or 2 minutes shy of al dente, that way it finishes in the sauce, adding more flavor.

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