May 20, 2021

Lobster and Fresh Tomato Penne Pasta

Lobster and Fresh Tomato Penne Pasta is one of our favorite seafood dinners. In the summer, I like to cook and eat lobster as much as possible. However, we have an ongoing debate in our house. Some of us believe lobster is best eaten with nothing but melted butter. But, the rest of us feel that lobster really shines in more complex dishes. In my opinion, lobster tastes the best when it’s mixed with lots of other ingredients. Pasta, in particular, make an excellent base for a delicious lobster dish.

The Equipment I Used

A Large Lobster Pot- You’ll need a pot with a lid that’s large enough for two lobsters to fit in.
A Large Skillet- Use a big skillet for this dish. That way, you’ll be able to toss the penne with the sauce, so it all gets coated and combined.

The Ingredients Needed for Lobster and Fresh Tomato Penne Pasta

Lobster- You’ll need two fresh lobsters. Or, if you can find fresh lobster meat, use about a pound of that. However, this dish is still delicious if you only use a half or even a quarter of a pound of lobster.
Shallots- If you’ve never used shallots before, they’re kind of a cross between garlic and onions. If you can’t find them, just leave them out.
Garlic- I like to buy the peeled cloves and store them in my freezer
Oregano, Basil, Parsley- These fresh herbs add so much fresh flavor.
Penne- I used Barilla protein + penne. It’s a high protein, high fiber pasta. But, it taste just like regular white flour pasta.
Tomatoes- You can use grape or cherry tomatoes.

How I Made my Penne

First, I steamed my lobsters.
Next, I cooked the onions, garlic, and shallots.
Then, I added the tomatoes.
Finally, I added the penne and lobster and stirred everything together.

If you’re a lobster lover, you need to try this luxe Lobster and Fresh Tomato Penne Pasta.

Lobster and Fresh Tomato Penne Pasta

Penne in a fresh tomato and lobster sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings

Ingredients

2 1 pound lobsters
3 tbsp. extra virgin olive oil
2 minced shallots
2 cups chopped onions
3 tbsp. minced garlic
¾ cup white wine
3 tbsp. fresh oregano leaves
14.5 ounces penne
2 pints grape or cherry tomatoes
1 tsp. hot pepper flakes
3 tbsp. unsalted butter
½ cup chopped parsley
¼ tsp. kosher salt
¼ cup chopped basil

Instructions

Begin by cooking 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 12 minutes.
Remove the lobster meat from the shells, and chop it all up in half inch pieces. Set aside.
At this time bring a big pot of water to a boil for the penne.
In a large skillet, heat the oil on low heat. Add the shallots, onion, and garlic and cook about five minutes, or until the vegetables are softened.
Add the wine and oregano, and on high heat, cook until the wine is slightly reduced, about three minutes. Also add the pasta and three tablespoons of kosher salt to the pot and cook until al dente. Reserve one tablespoon of the pasta cooking water.
Reduce the heat to medium and add the tomatoes, butter, parsley, salt, and hot pepper flakes. Cook the tomatoes for five minutes.
Drain the pasta. Add the lobster to the skillet and cook until just heated through. Add the penne, basil, and reserved pasta water. Serve right away.