Creamy Tuscan Lobster Pasta (Print-Friendly Version)

Lobster, Tuscan-inspired sauce, kale, and pasta create a comforting, creamy dish perfect for a special dinner.

# What You’ll Need to Make This:

→ Pasta

01 - 400 g tagliatelle or other ribbon-shaped pasta

→ Greens

02 - 2 cups chopped kale

→ Lobster

03 - 4–6 wild lobster tails (170 g each)
04 - 2 tablespoons unsalted butter, melted
05 - 1 teaspoon sea salt
06 - 1 teaspoon Tuscan seasoning blend

→ Sauce

07 - 2 tablespoons extra virgin olive oil
08 - 4 garlic cloves, minced
09 - 1.5 tablespoons tomato paste
10 - 1.5 tablespoons Tuscan seasoning blend
11 - 1 teaspoon sea salt
12 - 6 organic sun-dried tomatoes, chopped
13 - 310 ml organic heavy cream
14 - 120 ml organic stock (chicken, seafood, or vegetable)
15 - 2 tablespoons white cooking wine
16 - 1 tablespoon freshly squeezed lemon juice
17 - 50 g freshly grated parmesan cheese

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook tagliatelle according to package instructions, typically 7–10 minutes, until al dente. Drain and set aside.
02 - Preheat oven to 200°C. Lightly grease a 25–30 cm oven-safe skillet. Crack lobster shells slightly and loosen meat, keeping it attached. Remove grey lining, rinse with a water-vinegar mixture, and pat dry.
03 - In a small bowl, mix melted butter with sea salt and Tuscan seasoning blend. Place lobster tails into the prepared skillet and generously brush seasoned butter over lobster meat. Bake for 10–15 minutes until lobster turns light pink and is cooked through. Allow to cool, then remove meat from shells and cut into medium-sized pieces or leave whole, as preferred.
04 - Heat olive oil in a medium skillet over medium-high heat. Sauté minced garlic for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 1–2 minutes until soft and aromatic. Stir in sea salt and Tuscan seasoning blend, mixing well. Add tomato paste and combine thoroughly.
05 - Reduce heat to medium-low. Gradually pour in heavy cream, stock, lemon juice, and white wine, stirring continuously. Bring mixture to a slight bubble for 1–2 minutes. Add grated parmesan and whisk until melted and sauce thickens, about 2–3 minutes. Stir in chopped kale, combining well, and allow to simmer for 2–3 minutes until wilted.
06 - Add cooked tagliatelle to the sauce, tossing until the pasta is thoroughly coated. Fold in lobster pieces to warm through or reserve them for plating. Serve immediately, garnishing with extra parmesan if desired.

# Extra Tips:

01 - Store leftovers in a sealed container in the refrigerator for up to 4 days.
02 - Substitute olive oil with coconut or grapeseed oil for a different flavor profile.
03 - Long pasta shapes such as pappardelle or fettuccine work well, but short pastas like penne or rigatoni are suitable alternatives.
04 - Enhance the dish by adding preferred greens such as spinach, broccolini, or asparagus.
05 - Leftover Tuscan seasoning blend can be stored in an airtight bag and used as a garnish or flavor enhancer.