Lobster Tagliatelle with Chili Tomato and Parsley

Indulge in a taste of coastal luxury with this Lobster Tagliatelle with Chili Tomato and Parsley—a stunning seafood pasta dish that’s perfect for special occasions or an elevated dinner at home. Tender morsels of succulent lobster are lightly sautéed and nestled in a rich, zesty tomato sauce infused with garlic, a hint of chili heat, and a splash of white wine for depth. The silky strands of al dente tagliatelle are tossed with butter and finished with a bright touch of lemon zest and fresh parsley, creating a beautifully balanced dish bursting with fresh, vibrant flavors. Ready in under an hour, this recipe is as impressive as it is approachable, offering the perfect balance of elegance and ease. Garnish with extra parsley and serve with lemon wedges for a dazzling meal that transports you straight to the Mediterranean. Keywords: Lobster Tagliatelle, seafood pasta, lobster recipes, chili tomato sauce, Mediterranean dinner.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 whole lobster tails
• 400 grams tagliatelle pasta
• 3 tablespoons olive oil
• 3 whole garlic cloves (minced)
• 1 teaspoon red chili flakes
• 300 grams cherry tomatoes (halved)
• 2 tablespoons tomato paste
• 100 milliliters white wine
• 3 tablespoons parsley (chopped)
• 2 tablespoons butter
• 1 teaspoon lemon zest
• 0 to taste salt
• 0 to taste black pepper (freshly ground)
• 0 as needed water (for boiling pasta)
• 0 as needed extra parsley (for garnish)
• 0 optional lemon wedges (for serving)

Directions

Step 1

Fill a large pot with salted water and bring it to a boil for the tagliatelle. Cook the pasta according to package instructions but leave it slightly al dente, as it will continue to cook in the sauce later. Reserve 1 cup of pasta water and drain the rest.

Step 2

While the pasta is cooking, prepare the lobster. Using kitchen shears, cut the lobster tails lengthwise to remove the meat. Chop the lobster meat into bite-sized pieces and set aside.

Step 3

Heat a large skillet over medium heat. Add olive oil and once heated, sauté the minced garlic until fragrant, about 1-2 minutes.

Step 4

Stir in the red chili flakes and cook for 30 seconds, releasing their flavor into the oil.

Step 5

Add the cherry tomatoes to the skillet. Cook until they soften and begin to break down, about 5 minutes. Use a wooden spoon to gently crush them, creating a chunky sauce.

Step 6

Mix in the tomato paste and cook for another 2-3 minutes, then deglaze the pan with white wine. Allow the wine to simmer until it reduces slightly, about 2-3 minutes.

Step 7

Season the sauce with salt and freshly ground black pepper to taste. Stir in the chopped parsley, saving a little for garnish.

Step 8

Reduce the heat to low and add the lobster meat to the skillet. Cook for 3-4 minutes until the lobster is opaque and tender. Be careful not to overcook it.

Step 9

Add the drained tagliatelle to the skillet, along with the butter and lemon zest. Toss everything together until the pasta is well-coated in the sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until your desired consistency is reached.

Step 10

Serve the Lobster Tagliatelle hot, garnished with extra parsley and optional lemon wedges on the side for squeezing.

Nutrition Facts

Serving size	(1497.5g)

Amount per serving	% Daily Value*
Calories	1702.3

Total Fat 72.8g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 313.8mg	0%
Sodium 3989.9mg	0%
Total Carbohydrate 152.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 17.1g
Protein 88.0g	0%

Vitamin D 4.5IU	0%
Calcium 417.1mg	0%
Iron 9.8mg	0%
Potassium 2112.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 21.8%

Carbs: 37.8%