Lobster with Tomato-Herb Penne Pasta
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture 6 Servings • 15 Min. Prep Time • 40 Min. Cook Time| Ingredients |
|---|
| 1 lb. lobster tail meat, cooked |
| 3 Tbsp. olive oil |
| 1 medium onion, minced |
| 2 cloves garlic, minced |
| 1 (28-oz.) can Italian-style tomatoes, drained and diced |
| 1/2 c. clam juice or fish stock |
| 1 Tbsp. red wine vinegar |
| 2 Tbsp. fresh basil, minced |
| 3/4 tsp. fresh oregano, minced |
| 3/4 tsp, fresh thyme, minced |
| 3/4 tsp. fresh rosemary, minced |
| 1/4 tsp. cayenne pepper |
| 1/3 c. heavy cream |
| salt and pepper to taste |
| 1 lb. penne pasta |
Directions:
1. Cut lobster tail meat into bite-size pieces. In a large saucepan, heat oil over medium heat; add onion and garlic and sauté 10 min. until onion is soft. Add tomatoes, clam juice, vinegar, herbs and cayenne; bring to boil. Reduce heat and simmer 5-8 min.
2. Slowly stir cream into the sauce; add lobster pieces and simmer 20 min. Season to taste with salt and pepper.
3. Cook pasta in boiling salted water until just tender; drain and return to pot. Pour the lobster sauce over and toss to coat.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutrition:
Calories: 507; Calories From Fat: 126; Total Fat: 14g; Saturated Fat: 5g; Cholesterol: 72mg; Total Carbs: 68g; Protein: 28g;