Description
A luxurious and flavorful Brown Butter Lobster and Burst Cherry Tomato Pasta combining tender lobster tails, crispy turkey beef, and vibrant burst cherry tomatoes, all tossed in a nutty brown butter sauce with fresh herbs and fontina cheese. This elegant dish comes together in just 30 minutes, perfect for a special weeknight dinner or entertaining guests.
Ingredients
Scale
Seafood & Meat
- 4 lobster tails, meat removed and chopped
- 3 ounces chopped turkey beef
Produce & Herbs
- 3 cloves garlic, chopped
- 1 1/2 cups cherry tomatoes
- 2 tablespoons fresh thyme leaves
- Zest and juice of 1 lemon
- 1/2 cup fresh basil, roughly chopped
- 2 tablespoons chopped fresh chives
Dairy
- 3 tablespoons salted butter
- 1/2 cup cubed fontina cheese
Pantry
- 1/4 cup plus 3 tablespoons extra virgin olive oil
- 1/3 cup low-sodium chicken broth
- 1/2 teaspoon smoked paprika
- 2 pinches red pepper flakes
- Salt and freshly ground black pepper, to taste
- 3/4 pound angel hair or linguine pasta
Instructions
- Cook the lobster: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the chopped lobster, 1 clove of chopped garlic, smoked paprika, and a pinch of salt and red pepper flakes. Cook for 3 to 4 minutes until the lobster meat turns opaque and tender. Remove from skillet and set aside on a plate.
- Cook the turkey beef: In the same skillet, add the chopped turkey beef and cook over medium heat for 3 to 4 minutes until crisp. Remove and set aside to maintain its crispness.
- Prepare the burst tomato sauce: To the skillet, add 2 tablespoons olive oil along with the cherry tomatoes, remaining garlic, thyme, and a pinch each of salt, black pepper, and red pepper flakes. Cook for 4 to 5 minutes until the tomatoes begin to burst, releasing their juices.
- Brown the butter: Stir in the remaining 2 tablespoons butter into the skillet and cook for 2 to 3 minutes until the butter turns a light brown color and has a nutty aroma.
- Add liquids and lobster to sauce: Pour in the low-sodium chicken broth and freshly squeezed lemon juice. Simmer the mixture for 2 to 3 minutes until slightly reduced. Remove from heat, then gently fold the cooked lobster back into the sauce.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the angel hair or linguine pasta according to package instructions until al dente. Drain the pasta and return it to the hot pot to keep warm.
- Toss pasta with herbs and cheese: Add the remaining 1/4 cup olive oil, fresh basil, chopped chives, and cubed fontina cheese to the pasta. Toss well to combine and season with salt and freshly ground black pepper to taste.
- Plate and serve: Divide the prepared pasta among serving plates. Spoon the lobster and burst cherry tomato sauce over the top of each portion, then finish by sprinkling the crispy turkey beef on top. Serve immediately to enjoy the vibrant flavors and contrasting textures.
Notes
- Use fresh lobster tails and turkey beef for the best flavor and texture.
- Adjust red pepper flakes according to your preferred spice level.
- If fontina cheese is unavailable, mozzarella or mild provolone can be substituted.
- Do not overcook pasta; al dente texture pairs best with the sauce.
- Reserve some pasta water to loosen the sauce if necessary.
- This dish pairs well with a crisp white wine like Sauvignon Blanc or a light Chardonnay.
