Lobster Garganelli Recipe
Fresh pasta served with succulent lobster in a rich sauce.
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the garganelli pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped shallots; sauté until translucent, about 3-4 minutes.
- 3
Add Tomatoes and Wine
Add cherry tomatoes to the skillet and cook for another 3 minutes until they start to soften. Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
- 4
Combine Ingredients
Stir in the heavy cream and bring to a gentle simmer. Add the cooked lobster meat and chopped basil, mixing well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
- 5
Toss with Pasta
Add the cooked garganelli pasta to the skillet, tossing to combine all ingredients. Season with salt and black pepper to taste.
- 6
Serve
Serve hot, topped with grated Parmesan cheese and additional basil if desired.
