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Creamy Tuscan Lobster Pasta

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A luxurious yet easy-to-make dish featuring perfectly cooked lobster, a creamy Tuscan-inspired sauce, and tender pasta. Perfect for a cozy family dinner or a special occasion!

Ingredients

Scale
  • For the Pasta:
    • 1 (14-16 oz) package ribbon-shaped pasta (Tagliatelle, Fettuccine, or similar)
    • 2 cups chopped kale
  • For the Lobster:
    • 4–6 (6 oz) wild lobster tails
    • 2 tablespoons unsalted butter, melted
    • 1 teaspoon sea salt
    • 1 teaspoon Tuscan seasoning (see homemade blend below)
  • For the Creamy Tuscan Sauce:
    • 2 tablespoons extra virgin olive oil
    • 4 garlic cloves, minced
    • 1–2 tablespoons organic tomato paste
    • 1–2 tablespoons Tuscan seasoning (see below)
    • 1 teaspoon sea salt
    • 5–6 organic sun-dried tomatoes (or roasted herb tomatoes for a bolder flavor)
    • 1¼ cups organic heavy cream
    • ½ cup organic stock (chicken, seafood, or vegetable)
    • 2 tablespoons white cooking wine
    • 1 tablespoon freshly squeezed lemon juice
    • ½ cup freshly grated Parmesan cheese

Instructions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions (usually 7–10 minutes). Add chopped kale during the last 2–3 minutes of cooking. Reserve 1 cup of pasta water, drain the pasta, and set aside.
  • Prepare the Lobster Tails: Preheat the oven to 400°F (200°C). Lightly grease a 10–12 inch oven-safe skillet. Prep the lobster tails by slightly cracking the shells and gently pulling the meat away from the shell without detaching it completely. Remove the grey lining and rinse with water and vinegar. Pat dry. Brush the lobster meat generously with melted butter mixed with sea salt and Tuscan seasoning. Place the lobster tails in the skillet and bake for 10–15 minutes, or until the meat is fully cooked and turns light pink. Let the lobster cool slightly, then remove the meat from the shells and cut into chunks or leave whole, depending on preference.
  • Make the Creamy Tuscan Sauce: Heat olive oil in a medium skillet over medium-high heat. Add garlic and sauté for 1 minute until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes until translucent. Stir in the tomato paste, sea salt, and Tuscan seasoning. Lower the heat to medium and add the heavy cream, stock, white wine, and lemon juice. Stir to combine and let it bubble slightly for 1–2 minutes. Whisk in the grated Parmesan cheese until fully melted and the sauce thickens (about 2–3 minutes). Simmer gently and stir frequently.
  • Combine and Serve: Toss the cooked pasta and kale into the sauce, adding reserved pasta water as needed to achieve desired consistency. Add the lobster chunks to the pasta, stirring gently to coat, or serve lobster meat on top for a more elegant presentation. Garnish with fresh parsley, torn basil, and additional Parmesan if desired.

Notes

  • Adjust the amount of Tuscan seasoning to your taste. For a homemade seasoning, combine dried rosemary, thyme, oregano, basil, and garlic powder.
  • If you prefer, you can also use shrimp or scallops as a substitute for lobster.

Nutrition

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