Fettuccini with Lobster, Tomato, and Basil
Fettuccini with Lobster, Tomato, and Basil is a quick and easy meal that takes less than an hour from start to finish. Growing up on the Jersey shore, summer doesn’t seem quite summer, unless lobster is served at least once a week. Since April, we’ve been having lobster for lunch once a week, usually in the form of a Connecticut Lobster Roll. That’s lobster in a hot dog bun, topped with just butter. But, today, we decided to have this delicious lobster pasta dish instead.
The Equipment You’ll Need
- A very large pot- You’ll need this to steam your lobsters. If you don’t have a very large pot, just steam the lobsters, one after another.
- A pasta pot with a strainer- This is not essential, but comes in handy.
- A large skillet- You’ll need this to toss the pasta, and coat it with the sauce. If you don’t have one, just toss the pasta in a Dutch oven or large pot.
The Ingredients You’ll Need to Make Fettuccini with Lobster, Tomato, and Basil
- The lobsters- Try and buy lobsters that look perky, and not ones that just lie there looking sleepy. Try and cook them as soon as you bring them home.
- The fettuccini- I strongly recommend DeCecco Egg Fettuccini, since it takes the most like homemade.
- The garlic- Look for garlic with out green shoots in the middle.
How I Made It
- First, I cooked my lobsters early in the day, right after I bought them. I took the meat out of the shells, too.
- Next, I boiled my pasta water, and made a side salad. And, I chopped the tomatoes, garlic, and basil.
- Then, as the pasta cooked for 5 minutes, I melted the butter and cooked the garlic.
- Finally, I drained the pasta, and tossed everything together.
- I served this pasta with a simple salad with blue cheese dressing.
This would be a fantastic dish to serve to lobster loving guests. To serve it to my children, I made a plain skillet-full with just pasta, butter, and lobster. Everyone loved it! If you’re trying to save money, try and make this when lobster goes on sale at the supermarket, and only make one or two lobsters, instead of 4. Just cut the lobster meat in smaller pieces, and everyone will still feel as though they’ve had a luxurious meal. I hope you’ll try this quick, decadent, lobster-filled dinner some time this summer, so that you too, can enjoy my favorite summer food!
Fettuccini with Lobster, Tomato, and Basil
Equipment
- very large stock pot, or two smaller pots
Ingredients
- 4 one pound lobsters
- ½ pound DeCecco egg fettuccini
- 6 tbsp. butter
- 3 cloves minced garlic
- 2 cups halved cherry tomatoes
- ¼ tsp red pepper flakes
- ¼ tsp. kosher salt
- ¼ cup chopped basil
- ½ cup shaved Parmesan
Instructions
- Bring 2 inches of water to a boil, in a very large pot.
- Add the lobsters, and hold down the lid to kill the lobsters quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells and chop it into one inch pieces.
- Bring a large pot of water to a boil, for the pasta. Cook the pasta until al dente and then drain well.
- As the pasta cooks, melt the butter in a large skillet, and add the garlic, on low heat.
- Cook for a minute, and then add the tomatoes, red pepper flakes, and lobster.
- Cook for another minute, and then add the drained pasta. Take the pan off the heat and toss everything together. Put in a serving bowl and top with the basil and cheese.
