Buttery tomato lobster pasta
18
- Prep Time15 mins
- Total Time40 mins
- Makes2 servings
Buttery tomato-lobster pasta. (Photo, Erik Putz.)
Frozen lobster tails can be found in the seafood section of the grocery store. To remove the meat from the shell, thaw tails in cold water, then cut both edges of the soft underside down to the fin with clean kitchen scissors. Remove the underside; then you can easily pull out the tail meat.
Ingredients
1/4 cup unsalted butter
4 60-g lobster tails, removed from shells
796-mL can plum tomatoes, preferably San Marzano
2 garlic cloves, minced
1/8 tsp salt
236-mL bottle clam juice
2/3 cup apple juice
150 g linguine pasta
2 tbsp chopped basil, optional
Instructions
BOIL a large pot of water. Melt butter in a large (12-in.) frying pan over medium-high. Add lobster tails. Cook, flipping halfway through, until lobster turns pink, about 3 min. Remove lobster to a plate and cover with foil to keep warm.
RETURN pan to stovetop. Add tomatoes, garlic and salt. Pour in clam juice and apple juice. Boil, using a wooden spoon to cut tomatoes into bite-sized pieces, 12 to 15 min.
COOK linguine, following package directions but omitting salt, until tender, 7 to 8 min. Drain and add to sauce, tossing to coat.
DIVIDE pasta between 2 plates. Lay 2 lobster tails on each. Season with fresh pepper. Sprinkle with basil.
Nutrition (per serving)
Calories 651, Protein 25g, Carbohydrates 83g, Fat 25g, Fibre 6g, Sodium 1137mg.
Excellent source of Vitamin A.