Fettuccini with Lobster and Roasted Tomatoes
Fettuccini with Lobster and Roasted Tomatoes is one of our favorite lobster pasta dishes. I start this fettuccini dish by steaming a couple of lobsters and chopping up all their meat. Then, I boil some egg fettuccini and roast some cherry tomatoes and fennel. Finally, I cook lots of garlic and then toss in the veggies, lobster, and pasta. We like this lobster fettuccini for several reasons. First of all, I like that I can make this entire fettuccini dish in just about thirty minutes. Secondly, I like that I can make the components of this dish ahead of time. I like to steam the lobsters and roast the veggies early in the day. And then I just warm everything up in the microwave and finish the dish. And, lastly, we all love the sweet lobster, the tender veggies, and the al dente fettuccine.
The Equipment I Used
- A Large Pot- You’ll need a large pot to steam the lobsters in.
- A Large Sheet Pan- Use this to roast the fennel and tomatoes.
- A Large Skillet- I use this to make the garlic sauce and toss everything together.
The Ingredients Needed for Fettuccini with Lobster and Roasted Tomatoes
- Lobster-You’ll need two live lobsters or about a half pound of lobster meat for this dish. You can always add one or two more lobsters to make this dish even more decadent and delicious.
- Fettuccini- I really like the DeCecco Egg Fettuccini.
- Fennel- Be sure to cut out the core before roasting this.
How I Made my Pasta with Lobster
- First, I steamed the lobsters. It’s important to not overcook the lobsters.
- Next, I roasted the vegetables.
- Then, I boiled the fettuccine and made the garlic sauce.
- Finally, I tossed everything together until all the noodles were coated in the garlicky lobster sauce.
If you like lobster and pasta, you need to try this fantastic Fettuccine with Lobster and Roasted Tomatoes.
Fettuccini with Lobster, Tomatoes, and Fennel
Ingredients
- 2 cups cherry tomatoes
- 2 cups cored and sliced fennel
- ½ cup extra virgin olive oil, divided
- 2 one pound lobsters
- 12 ounces fettuccini
- ¼ tsp. each kosher salt and red pepper flakes
- ¼ cup minced garlic
For the Garnish:
- 1 cup basil leaves
Instructions
- Preheat the oven to 375 degrees. Place the tomatoes and fennel on a parchment-lined baking sheet. Toss the veggies with a ¼ of the oil and salt and roast for twenty minutes.
- Next cook the lobsters: Bring two inches of water to a boil over high heat in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for twelve minutes.
- Remove the lobster meat from the shells, and chop it all in half inch pieces. Set aside.
- Bring a large pot of water to a boil for the pasta. Add the 3 tablespoons of kosher salt and cook the fettuccini until it's al dente. Drain it well.
- In a large skillet, on low heat, add the rest of the oil and cook the garlic until it's soft. Stir in the red pepper flakes and salt. Stir in the lobster, and the roasted tomatoes and fennel. Top with the basil.
