Description
Black squid ink pasta is every seafood lovers dream. This specialty pasta, infused with squid ink has a subtle yet sharp sea flavor. We’ve paired it with sweet, tender lobster pieces and fire roasted tomatoes simmered in a creamy, wine sauce.
Ingredients
- 2 lobster tails, meat removed and chopped
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1/4 cup heavy cream
- 1/4 cup white wine
- 1/2 cup fire-roasted diced tomatoes with juice
- Parsley, chopped for garnish
- Pasta water, reserved
- 1/2 pound pasta, cooked and drained
Instructions
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Boil lobster tails until shells are red and meat is opaque. Remove from water and allow the lobster to cool, reserving water to cook pasta.
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When they have cooled, remove the lobster meat from shells and chop.
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In a large skillet, melt the butter. Add the garlic and sauté until fragrant.
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Add the cream, wine and tomatoes. Stir until smooth and add lobster meat. Simmer until sauce turns a golden orange color, about 10 minutes.
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Cook pasta according to the package directions for al dente. Before draining, reserve about 1/2 cup of pasta water.
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Toss cooked pasta with sauce and slowly add pasta water, if needed.
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Garnish with parsley.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Novelty
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 407
- Sugar: 2.5 g
- Sodium: 317.1 mg
- Fat: 15.6 g
- Saturated Fat: 9.2 g
- Carbohydrates: 44.4 g
- Fiber: 2.4 g
- Protein: 18.8 g
- Cholesterol: 121.7 mg
