🦞 Buttered Lobster Pasta with Cherry Tomatoes

Ingredients

• 12 oz pasta (linguine, fettuccine, or spaghetti)

• 3 tbsp butter (divided)

• 2 tbsp olive oil

• 3 garlic cloves, minced

• 1 pint cherry tomatoes, halved

• ½ cup dry white wine (or seafood stock)

• 1 lb cooked lobster meat (tail or claw, roughly chopped)

• ½ cup grated Parmesan cheese

• ½ tsp crushed red pepper flakes (optional)

• Juice of ½ lemon

• Salt & black pepper, to taste

• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook pasta until al dente, reserving 1 cup of pasta water before draining.

2. Sauté Garlic & Tomatoes

• In a large skillet, heat 2 tbsp butter and olive oil over medium heat.

• Add garlic and sauté for 1 minute until fragrant.

• Add cherry tomatoes, season with salt and pepper, and cook until they blister and release juices (5–6 minutes).

3. Deglaze & Add Lobster

• Pour in white wine (or stock) and simmer for 2–3 minutes.

• Add lobster meat, tossing gently to warm through.

4. Toss with Pasta

• Add cooked pasta to the skillet along with remaining 1 tbsp butter, Parmesan, lemon juice, and red pepper flakes.

• Toss until glossy, adding a splash of pasta water as needed to create a silky sauce.

5. Serve

• Plate pasta, top with extra Parmesan and fresh basil/parsley.

• Serve immediately with crusty bread to soak up the buttery sauce.