If you're looking for an extra special dish to make your romantic partner on date night or even a girl friend coming over for a Galentines night in, this recipe is perfect for you! It's great for a special occasion, and impressive enough for guests and lovers.
It's such a fave of all my clients and divine on these hot summer evenings with a lovely lemony bright arugula salad and crisp glass of white wine.
It also comes together in about 20 minutes so it's super simple to make!
Here's how to make it:
1 shallot, finely diced
3 cloves garlic, crushed
1 tsp Calabrian chili paste (or you could use red chili flakes)
1 tbsp butter (optional)
Big drizzle of olive oil
Salt/pepper to taste
1 pint baby heirloom tomatoes
Zest and juice of 1 lemon
1/2 cup white wine
1/2 a 14oz can mutti crushed tomatoes
1/3 cup pasta water
1lb pasta of choice, I like bucatini or linguine
2-4 lobster tails
1/3 cup heavy cream or cashew milk to make it creamier (optional
Fresh basil to serve
Start by sautéing your shallots and garlic in butter and olive oil in a large Dutch oven or skillet.
Add in your Calabrian chili, tomatoes, salt and pepper.
Then add in your pint of baby tomatoes and cook for a few minutes until they start to soften and burst.
Then add in your lemon zest and juice and white wine. Cook for 2 minutes.
Now it's time to add in your mutti tomatoes. Add in a sprinkle more salt at this point and let it simmer away for about 10 minutes while you're getting everything else ready.
If you want to add in some cream to make it extra rich and decadent you can add it in to the sauce at this point but it's great without it too. I added in a touch of unsweetened cashew milk to give it that creamier consistency without having the dairy.
Boil your pasta in a large pot of boiling salted water, 2 minutes less than the box directions, make sure to cook it until Al dente . Make sure to reserve your pasta water at this point too.
In another pot, boil water, add in some salt and a big wedge of lemon. Once boiling, add in your lobster tails and boil for 6 minutes until pink. Drain immediately and place in a bowl of ice water to stop it cooking further.
Now cut your lobster shell off and pull out the meat. Chop it in to chunks and add it in to your sauce for the last minute.
Drain your pasta. Remembering to reserve some of the pasta water.
Add the pasta directly in to the lobster tomato sauce and toss to combine. Adding in the pasta water as you go. It will make the pasta creamier and finish cooking in the sauce for a minute.
Serve in the pot or on a platter. Add over fresh basil leaves and enjoy!
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