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Creamy Tuscan Lobster Pasta Recipe

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4.3 from 21 reviews

This Creamy Tuscan Lobster Pasta is a luxurious seafood pasta dish featuring tender wild lobster tails tossed with ribbon-shaped tagliatelle pasta and vibrant kale, all coated in a rich and flavorful creamy Tuscan sauce infused with a unique blend of spices. Perfect for a special dinner or elegant gathering, this recipe combines the sweetness of lobster with hearty greens and a velvety sauce for an unforgettable meal.

  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

Pasta and Greens

  • 1 (14 or 16 oz.) package ribbon-shaped pasta (Tagliatelle recommended)
  • 2 cups chopped kale

Lobster

  • 4-6 wild lobster tails, each about 6 oz.
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon sea salt
  • 1 teaspoon Tuscan Marry Me blend (store-bought or homemade blend)

Instructions

  1. Prepare the Lobster: Preheat your oven to 425°F. Carefully cut the top shell of each lobster tail down the center with kitchen shears, then gently pull the lobster meat out and lay it on top of the shell. Brush the lobster meat with melted butter and sprinkle with sea salt and the Tuscan Marry Me spice blend.
  2. Cook the Lobster: Place lobster tails on a baking sheet and roast in the oven for about 12-15 minutes, or until the meat is opaque and cooked through. Remove from the oven and set aside.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the ribbon-shaped pasta and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
  4. Sauté the Kale: In a large skillet over medium heat, add a little olive oil or butter and sauté the chopped kale until wilted, about 3-4 minutes.
  5. Make the Creamy Tuscan Sauce: To the skillet with kale, add heavy cream, grated Parmesan cheese, garlic, and sun-dried tomatoes (if using). Stir gently and let the sauce simmer and thicken, about 5-7 minutes. Adjust consistency with pasta water if needed.
  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and kale, gently tossing to coat the pasta evenly with the creamy sauce.
  7. Finish with Lobster: Chop the roasted lobster meat into bite-size pieces and fold into the pasta mixture, warming through for a minute.
  8. Serve: Plate the creamy Tuscan lobster pasta immediately, garnishing with extra Parmesan or fresh herbs if desired. Enjoy this indulgent, flavorful seafood pasta best served fresh.

Notes

  • The Tuscan Marry Me blend is a mix of Italian herbs and spices that enhances the lobster with authentic flavors—store-bought or homemade recipes can include garlic powder, paprika, dried basil, oregano, thyme, and crushed red pepper.
  • Use wild lobster tails for superior taste and texture, but frozen lobster tails can be substituted if fresh is unavailable.
  • Tagliatelle pasta holds the creamy sauce well, but fettuccine or pappardelle make excellent alternatives.
  • Reserve some pasta water to adjust the sauce consistency as needed, ensuring it’s creamy but not too thick.
  • Leftover pasta can be stored in an airtight container in the fridge for up to 2 days but is best enjoyed fresh.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/creamy-tuscan-lobster-pasta-recipe/