Lobster Pasta

  • 1 1/2 lb Panamei lobster meat, cut into bite-size pieces
  • 1 cup of sun-dried tomatoes, chopped
  • 4 tablespoons olive oil
  • 1/2 cup of black olives, chopped
  • 4 garlic cloves, chopped
  • 1/3 cup dry white wine
  • 1/2 cup of fresh basil, chopped
  • 1 pound short pasta of your choice
  • 1 1/4 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/2 teaspoon of chili flakes (or more, to taste)

Soak the tomatoes in abundant water for an hour. Remove from the water and squeeze to remove excess water.
Heat the oil over very low heat.
Add the tomatoes, olives and garlic. Cook for 3 minutes, stirring occasionally. In the meantime boil the pasta according to the instructions in the package.
Add the lobster to the to the tomato mix. Cook until the lobster meat has become white. Add wine and cook until it breaks a boil.
Season with salt, pepper and chili flakes to taste.
Add the pasta and toss until mixed well. Remove from the heat.
Add the chopped parsley and mix. Serve immediately.

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