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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Inspired by the delicious and buttery lobster roll we all crave during peak summer at the shore. Here we used homemade tagliatelle (yours can be store bought, but try to get fresh pasta), lobster meat, fresh basil, tomato, lemon and cream, and topped with buttered bread crumbs to create a decadent pasta to fill your summer (or anytime) lobster cravings. —LaraW
Ingredients
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1 tablespoon
olive oil
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4
garlic cloves, minced
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1 teaspoon
red pepper flakes
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8 ounces
lobster meat
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1
large tomato, diced
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1/2 cup
fresh basil, chopped
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1/2 pound
tagliatelle (fresh or homemade)
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4 tablespoons
unsalted butter
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1/4 cup
light cream
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1/3 cup
grated parmesan
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1/3 cup
creme fraiche
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Juice of 1 lemon
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1/3 cup
panko bread crumbs
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Salt and Pepper
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Red pepper flakes, more parmesan and basil for serving
Directions
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Cook the pasta in a medium pot until al dente. Drain.
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Heat oil in a large skillet over medium high heat. Cook the garlic and red pepper flakes until aromatic. Add the lobster meat, basil and tomato and cook for a few minutes, stirring to combine.
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Once the pasta is done cooking, add it to skillet with the lobster, basil and tomato. Add in 2 Tbsp of butter, cream and parmesan. Toss to combine, waiting until the parmesan fully melts into a sauce.
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Remove pasta from skillet and place in a bowl. Add 2 Tbsp of butter and bread crumbs to now empty skillet. Cooking until golden brown. In a separate bowl, combine creme fraiche with lemon juice mixing well. Top pasta with bread crumbs and lemon creme fraiche. Enjoy!
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