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Creamy Tuscan Lobster Pasta Recipe

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4.4 from 23 reviews

This Creamy Tuscan Lobster Pasta combines tender wild lobster tails with a rich, flavorful sauce made from sun-dried tomatoes, kale, garlic, and parmesan cheese. The sauce is perfectly seasoned with a special Tuscan Marry Me blend and finished with a splash of white wine and lemon juice, all tossed with ribbon-shaped tagliatelle pasta for an elegant and comforting Italian-inspired dish.

Ingredients

Pasta and Greens

  • 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 (store-bought or homemade, see notes)

Sauce

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1-2 tablespoons organic tomato paste
  • 1-2 tablespoons Tuscan Marry Me blend (store-bought or homemade, see notes)
  • 1 teaspoon sea salt
  • 5-6 organic sun-dried tomatoes (or substitute roasted herb tomatoes)
  • 1 ¼ cups organic heavy cream
  • ½ cup organic stock (chicken, seafood, or vegetable stock)
  • 2 tablespoons white cooking wine
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup freshly grated parmesan cheese

Instructions

  1. Prepare Lobster Tails: Preheat your oven or grill. Brush the lobster tails with melted unsalted butter, then season them with sea salt and the Tuscan Marry Me blend for deep flavor. Cook the lobster tails until the meat is opaque and slightly firm, about 8-10 minutes, depending on size. Once cooked, remove from heat and set aside.
  2. Cook Pasta and Kale: While the lobster is cooking, bring a large pot of salted water to a boil. Add the ribbon-shaped pasta and cook according to package instructions until al dente. In the last 2-3 minutes of pasta cooking, add the chopped kale to the boiling water to soften. Drain the pasta and kale together and set aside.
  3. Make the Sauce: In a large skillet over medium heat, warm the extra virgin olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the tomato paste, Tuscan Marry Me blend, and sea salt. Add chopped sun-dried tomatoes and cook for another 2 minutes to deepen the flavors.
  4. Add Liquids: Pour in the heavy cream and stock, stirring to combine. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 5 minutes. Stir in the white cooking wine and freshly squeezed lemon juice to brighten the sauce.
  5. Combine and Finish: Chop the cooked lobster meat into bite-sized pieces and add it to the sauce along with the drained pasta and kale. Toss everything gently to coat the pasta evenly with the creamy sauce. Remove from heat and stir in the freshly grated parmesan cheese until melted and incorporated.
  6. Serve: Plate the creamy Tuscan lobster pasta immediately, garnished if desired with extra parmesan or fresh herbs. Enjoy this indulgent and flavorful meal that elevates classic pasta with luxurious lobster.

Notes

  • The Tuscan Marry Me blend is a signature seasoning mix featuring herbs like oregano, garlic, rosemary, and paprika; you can buy it pre-made or create your own at home.
  • If sun-dried tomatoes aren’t available, roasted herb tomatoes make an excellent substitute for a bolder flavor.
  • White cooking wine can be substituted with dry vermouth or a splash of white grape juice if avoiding alcohol.
  • For best lobster flavor, choose wild-caught tails and cook just until done to avoid toughness.
  • You can substitute kale with spinach or Swiss chard for a different leafy green twist.

Find it online: https://recipethrive.com/creamy-tuscan-lobster-pasta-recipe/