Lobster And White Wine In A Fresh Tomato Sauce
A luxurious seafood pasta featuring tender lobster in a fresh tomato and white wine sauce, accented with basil, lemon zest, and aromatic herbs—perfect for special dinners.
Ingredients
- 4 Tbsp. butter ⓘ
- 2 c. cooked lobster meat (1/2-inch pieces) ⓘ
- 4 Tbsp. olive oil ⓘ
- 2 cloves garlic, chopped fine ⓘ
- 1/4 c. finely chopped shallots ⓘ
- 1/2 c. dry white wine ⓘ
- 1 Tbsp. tomato paste ⓘ
- 2 Tbsp. finely chopped, fresh basil ⓘ
- 1 tsp. oregano
- 1 tsp. finely chopped zest of lemon peel ⓘ
- 6 large, fresh tomatoes, peeled, seeded and cut in 1/2-inch cubes ⓘ
- or 4 c. Italian plum tomatoes with a little liquid ⓘ
- Dash of salt and pepper ⓘ
- 1 lb. thin pasta ⓘ
Instructions
- Heat 4 tablespoons of butter in a large skillet over medium-high heat.
- Add the cooked lobster meat and cook quickly for approximately 1 minute, stirring frequently.
- Using a slotted spoon, transfer the lobster to a small bowl and set aside.
- In the same skillet, add 4 tablespoons of olive oil, chopped garlic, and finely chopped shallots; cook until fragrant.
- Stir in the white wine, tomato paste, chopped basil, oregano, and lemon zest; bring to a simmer.
- Add peeled, seeded, and cubed tomatoes or canned Italian plum tomatoes with some liquid; cook until sauce thickens slightly.
- Season with salt and pepper to taste.
- Meanwhile, cook 1 pound of thin pasta in boiling salted water until al dente.
- Drain the pasta and add it to the sauce, tossing to combine.
- Return the lobster to the skillet, gently mixing to distribute evenly.
- Serve immediately, garnished with additional basil if desired.
Tips & Substitutions
For a richer flavor, try using a splash of seafood stock instead of some of the white wine. If fresh tomatoes are out of season, you can substitute with quality canned tomatoes. Ensure you don’t overcook the lobster; it should be heated through but not rubbery. Serving this dish over a bed of spinach can add a nutritious touch, complementing the seafood flavors.
Serving Suggestions
This dish is best served immediately for optimal flavor and texture. Pair it with a crisp green salad like Spinach & Mango Salad With Shrimp(A Quick And Easy Delight) and a glass of chilled dry white wine for a complete meal. Garlic bread also makes a great side to soak up the delicious sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the lobster and sauce in a skillet over low heat, adding a splash of white wine or water to loosen the sauce. Avoid microwaving as it can toughen the lobster meat.
Nutrition & Diet Analysis (per serving)
Each serving of Lobster And White Wine In A Fresh Tomato Sauce contains roughly 775 calories, with 28g protein, 108g carbohydrates, and 30g fat. It is an excellent source of iron (217% of the Daily Value), dietary fiber (87% of the Daily Value), and calcium (76% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2628mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen lobster meat for this recipe?
Yes, frozen lobster meat is a convenient alternative. Just ensure it is fully thawed and drained before cooking. The flavor may differ slightly from fresh, but it will still yield a delicious dish.
What other pasta types can I use besides thin pasta?
While thin pasta is ideal for this sauce, you can also use linguine, fettuccine, or even whole wheat pasta for a healthier twist. Just adjust the cooking time according to the pasta type.
How can I make this dish spicier?
To add a kick, consider incorporating red pepper flakes when sautéing the garlic and shallots. You can also finish the dish with a drizzle of spicy olive oil before serving for an extra layer of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).