Maine Lobster Pesto Pasta

Maine Lobster Pesto Pasta

Katrina Crowell

Simple bowtie pasta gets a luxurious upgrade when paired with rich Maine lobster meat, fresh pesto sauce and tart cherry tomatoes. Try this recipe when you're in the mood to indulge - without spending hours in the kitchen.

Courtesy of the Maine Lobster Marketing Collaborative | Serves 6

Ingredients:

  • 3 cups bowtie pasta
  • 2 tbsp unsalted butter
  • 2 cups (1 lb) uncooked Maine lobster meat
  • 1 cup cherry tomatoes, halved
  • 7 oz pesto sauce
  • 1 cup grated Parmesan cheese
  • 1/2 cup chopped basil

Directions:

  1. Bring a pot of water to a boil and cook the pasta as per the package directions
  2. Reserve 1 cup of the pasta water before draining the remaining water
  3. In a large pan melt the butter and add the lobster to the pan along with the cherry tomatoes
  4. Cook for 6-8 minutes over a medium heat until the lobster is cooked and the tomatoes have softened. *If starting with cooked lobster meat, the lobster can be added as when tomatoes are close to softened, as there is no need to cook our pre-cooked lobster meat
  5. Transfer the lobster and tomatoes to a plate
  6. Rinse the pan and then add the pesto to it along with 1/2 cup of the reserved pasta water and cook over a medium heat until the pesto has become thinner
  7. Add the pasta to the pan and toss with the pesto
  8. Add the lobster mixture, Parmesan and basil to the pasta
  9. Gently fold everything together and serve at once with extra Parmesan and basil if desired. Enjoy!