Creamy Lobster Pasta with Burst Cherry Tomatoes
Creamy Lobster Pasta with Burst Cherry Tomatoes. Think lobster bisque in pasta form…and honestly can you think of anything more decadent? My answer is no. And make it summery with burst cherry tomatoes and basil. Addicting !!
This pasta is all of one word…decadent. It’s basically lobster bisque but in pasta form, so you already know it’s fancy and delicious and rich. We usually make this pasta on Christmas Eve for seven fishes because everyone loves it and it’s perfect for a fancy holiday dinner.
But it’s also good for summer because lobster and summertime are a heavenly combo. And we don’t always add the fresh tomatoes and basil, but since it’s summer they are the perfect touch on this bowl. The burst tomatoes add the perfect amount of juiciness to every bite. The lobster makes it fancy. And the creamy sauce…well that speaks for itself.
So moral of the story, this pasta is perfect for just about any occasion and I mean look at how pretty it is also. The perfect dish for serving to guests. And we’re right around the corner from Labor Day weekend. And while that makes me very sad that summer is ending…I am also very excited for planning some delicious menus for the weekend. And this might just be the perfect pasta dish to add to your menus ;)))
Ingredients
3 (1 1/2 pound) steamed lobsters; meat removed and shells reserved
5 tablespoons olive oil; divided
1/4 cup tomato paste
2 plum tomatoes; chopped
1/2 cup white wine
2 tablespoons paragon vinegar
2 garlic cloves; sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 parsley sprigs
6 cups heavy cream
1 1/2 pound fettuccine
10 ounces cherry tomatoes
fresh basil for serving
Directions
Heat 3 tablespoons of olive oil in a large pot over high heat. Add the reserved lobster shells. Sauté three minutes. Reduce heat to low. Add tomato paste and stir. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream. Bring to a boil. Reduce heat to low and simmer for about 20 - 25 minutes.
Strain into a large bowl. Discard contents of strainer. Chop lobster meat and add to sauce. Reheat over low heat.
On a baking sheet lined with parchment paper, add the tomatoes. Drizzle with the remaining 2 tablespoons of olive oil. Season with salt and pepper. Transfer to a 425 degree oven and roast for 10 - 15 minutes or until tomatoes begin to burst.
Cook the pasta. Drain. Add the sauce to the pasta. Season with salt and pepper to taste. Serve topped with burst tomatoes and fresh basil.
