Lobster with Tomato-Herb Penne Pasta
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1 pound lobster tail meat, cooked
3 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
1 (28-ounce) can Italian-style tomatoes, drained and diced
1/2 cup clam juice or fish stock
1 tablespoon red wine vinegar
2 tablespoons fresh basil, minced
3/4 teaspoon fresh oregano, minced
3/4 tsp, fresh thyme, minced
3/4 teaspoon fresh rosemary, minced
1/4 teaspoon cayenne pepper
1/3 cup heavy cream
Salt and freshly ground black pepper, to taste
1 pound penne pasta
- Cut lobster tail meat into bite-size pieces.
- In a large saucepan, heat oil over medium heat; add onion and garlic and sauté 10 minutes until onion is soft. Add tomatoes, clam juice, vinegar, herbs and cayenne; bring to boil. Reduce heat and simmer 5 to 8 minutes.
- Slowly stir cream into the sauce; add lobster pieces and simmer 20 minutes Season to taste with salt and pepper.
- Cook pasta in boiling salted water until just tender (al dente); drain and return to pot. Pour the lobster sauce over and toss to coat.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 507; Calories From Fat: 126; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 72mg; Total Carbs: 68g; Protein: 28g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.