8oz
cold cracked knuckle claw lobster meat, thawed and drained
1cup
multi-colored cherry tomatoes
1
handful basil leaves
Salt and pepper to taste
INSTRUCTIONS
1
Bring a pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
2
In a sauté pan, heat the olive oil and add the shallot, garlic, red pepper flakes, and lobster. Heat over medium-high heat until lobster is just cooked through, about 3-5 minutes.
3
Toss the pasta with the lobster mixture, cherry tomatoes, and basil leaves, and season to taste with salt and pepper.
This recipe turned out good, and simple and really quick. I didn't have the cherry tomatoes, but cut up some tomatoes and with the basil leaves, it was delicious.
- Ivette
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Lobster Pasta with Shallots, Tomatoes, and Basil
PREP TIME5 mins
COOK TIME20 mins
SERVINGS2
INGREDIENTS
½lb
bucatini pasta
2Tbsp
DLM Extra-Virgin Olive Oil
1
shallot , minced
2
garlic cloves, minced
Pinch of red pepper flakes
8oz
cold cracked knuckle claw lobster meat, thawed and drained
1cup
multi-colored cherry tomatoes
1
handful basil leaves
Salt and pepper to taste
INSTRUCTIONS
1
Bring a pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
2
In a sauté pan, heat the olive oil and add the shallot, garlic, red pepper flakes, and lobster. Heat over medium-high heat until lobster is just cooked through, about 3-5 minutes.
3
Toss the pasta with the lobster mixture, cherry tomatoes, and basil leaves, and season to taste with salt and pepper.
