Cajun Lobster Tail Pasta
This easy lobster pasta features tender pasta and sweet lobster tail with a creamy spiced cajun tomato sauce. Topped with fresh herbs and plenty of flavor, it’s summery, packs just a hint of heat, and is perfect for a date night in.
Servings: 4 servings
Calories: 227kcal
Equipment
1 Skillet I love using cast iron
Ingredients
- 4 lobster tails or cooked lobster meat
- 3 tablespoon olive oil
- 4 cloves garlic divided, finely minced
- 1 shallot finely sliced
- 2 tablespoon tomato paste
- 1 cup milk of choice
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes omit if you want to tone down the spice level
- 1 teaspoon sea salt divided
- 8 oz pasta use gluten free if desired
- 1 cup reserved pasta water
- ½ lemon juiced
- 1 tablespoon parsley finely chopped
- Parmesan to garnish optional
Instructions
- To remove the shell from the lobster tails, use a sharp pair of kitchen scissors and cut along the sides of the belly of the lobster tails. Use your fingers to remove the underbelly skin and pull the meat up from the shell. Use a sharp knife to cut the lobster tails into small pieces. Set aside.4 lobster tails
- Place a pot of water for the pasta on the stove to boil.
- Heat the olive oil in a skillet over medium-high heat. Once the oil starts to shimmer, add 2 of the minced garlic cloves and the lobster tail pieces. Cook the lobster until it’s white and no longer translucent. Transfer the lobster to a plate or bowl and set aside.3 tablespoon olive oil, 4 cloves garlic
- In the same skillet, add the sliced shallot and cook until soft. Add the remaining 2 minced garlic cloves and continue to cook until golden. Reduce the heat to medium.1 shallot
- Add the tomato paste to the skillet and saute until it turns a darker red color. Pour in the milk and stir well to combine. Once the milk is incorporated into the sauce, add the paprika, cayenne pepper, onion powder, oregano, thyme, black pepper, red pepper flakes, and sea salt. Stir to combine. Let the sauce simmer for 2 - 3 minutes to thicken up.2 tablespoon tomato paste, 1 cup milk, 1 teaspoon paprika, 1 teaspoon cayenne pepper, ½ teaspoon onion powder, ¼ teaspoon oregano, ¼ teaspoon thyme, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 teaspoon sea salt
- While the sauce is simmering, cook the pasta according to the package directions. Once cooked, strain and reserve 1 cup of the pasta water.8 oz pasta, 1 cup reserved pasta water
- Add the cooked lobster pieces and gently stir into the sauce. Let simmer for another minute.
- Remove the skillet from the heat and add the lemon juice and pasta noodles to the skillet and gently toss into the sauce until well coated. Pour the reserved pasta water into the skillet in small splashes until you reach your desired consistency.½ lemon
- Sprinkle the chopped parsley over top, serve with grated parmesan, if desired, and enjoy!1 tablespoon parsley, Parmesan to garnish
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 10g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1290mg | Potassium: 465mg | Fiber: 2g | Sugar: 6g | Vitamin A: 973IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 2mg