Payday Lobster Cherry Tomato Pasta

Dinner, Pasta, Quick and Easy, Summer

Hello! I am here. Is today (or next Friday) payday for you? I hope so because this pasta is something that I hope you make when you get PAID! This is a treat yo’self kinda pasta because it has lobster in it.

Pasta is usually on the cheaper end of the food-money-spending spectrum but lobster makes it pretty indulgent.

I went to the market and bought two lobster tails for about $20. I definitely was like “dang, ok. lobster is legit expensive.” And I still had to buy all of the other ingredients. I think my total bill came to like $30 or $35 dollars for this entire meal, which if you actually compare to a restaurant, it’s still cheaper.

But whatever you do, don’t overcook/mess up the precious lobster ok?!

I’m going to be honest again and tell you that I grew up eating lobster because my family loved it. And I knew when they brought home lobster someone was having a good day/bills had been paid/we were living!

Before recipe testing this, I’d actually never cooked lobster. I was super pumped that it was just the tails and not a whole, living, thriving lobster. That experience might’ve been too real for my city-loving self.

The lobster tails were super easy. You drop them in boiling, salted water for a few minutes. That’s it! And then I used that same water to boil the pasta. It was a pretty easy dish that was SO SO good. I almost cried it was so good. And I ate way too much, maybe two servings.

I’m going to Italy next month so I’m trying to eat healthy up until then so I can enjoy eating all of the gelato, pasta ever.

Payday Lobster Cherry Tomato Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 4

Payday Lobster Cherry Tomato Pasta

Ingredients

  • Salt
  • 2 lobster tails (about 3 ounces each)
  • 1 pound pasta of choice (I used spaghetti)
  • 1 tablespoon of oil
  • 1/2 pint of cherry tomatoes, stems removed
  • 1 shallot or 1/4 yellow onion, minced
  • 4 garlic cloves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup white or rosé wine
  • 1/2 cup reserved pasta water
  • 1/4 cup unsalted butter
  • 1 tablespoon Italian parsley, minced, as garnish

Directions

  1. Bring a large pot of salted water to a boil. Drop the lobster tails into the boiling water and cook for 4 to 5 minutes, until mostly opaque (if they’re a little under, that’s ok because we’re going to cook them a bit more later on in the recipe). Using tongs, remove them from the water, and run under cold water to stop the cooking.
  2. Using a pair of kitchen scissors, flip over the lobster and cut the shell on each side (here’s a good video that does a good job at showing how to do it). Pull the lobster meat out of the shell and roughly chop the lobster into bite-size pieces. Transfer to a bowl.
  3. Add the pasta to the pot and cook until al dente. Reserve some pasta water and drain the pasta.
  4. To a medium skillet, set over medium-high heat, add the oil. When very hot, add the cherry tomatoes and cook until blistered, about 2 to 3 minutes. Be sure to give the skillet a shake every now and then. Turn the heat down to medium heat and add the shallot, garlic, oregano, crushed red and 1/2 teaspoon of salt. Toss and cook for an additional 2 minutes.
  5. Pour in the wine and reserved pasta water. Scrape the bottom of the pot and cover the pot to simmer and cook for about 5 to 7 minutes. Add the butter and cook until melted, about 2 minutes. Give it a taste and add salt to taste. Add the pasta and toss until coated.
  6. Lastly, add the lobster and toss one last time. Divide among plates and top with Italian parsley.
http://www.acozykitchen.com/payday-lobster-cherry-tomato-pasta/

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20 Comments

  • Reply michelle @ hummingbird high August 4, 2017 at 8:54 am

    hehehe the name of this recipe made me giggle

  • Reply Sarah August 4, 2017 at 9:56 am

    Your ingredients are missing the quantity of pasta 🙂

  • Reply Rhoda Chilcoat August 4, 2017 at 10:40 am

    For the lobster tails, do you count 4 to 5 minutes starting from when you drop them into the boiling water or do you start to count when the water comes back to the boil, as adding the lobster tails causes the water to stop boiling for a bit.

    • Adrianna Adarme
      Reply Adrianna Adarme August 4, 2017 at 10:47 am

      I count from the time from when they’re dropped into the water. They cook pretty quickly and if they need a teeny bit more time after you chop them up, you can add them to the sauce for a minute or so!

  • Reply Margaret Melville Hugo August 4, 2017 at 12:41 pm

    I love your Blog & have been following you forever on Bloglovin. The lobster looks amazing & your food styling & photography is to die for. I make ceramics & just love the two little plates you have used here. Would you be kind enough to tell me who made them. What I find so interesting is the terracotta showing on the inside of the bowl is this covered with a clear glaze or is it unglazed.

  • Reply Mimi August 4, 2017 at 1:32 pm

    Gorgeous! I am with you. I don’t think I could ever put a live animal into boiling water!

  • Reply Judith August 4, 2017 at 2:49 pm

    This looks so good and I love the concept of a “payday” recipe! I would love to see this become a series, kind of like your “fancy-ass” one 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme August 4, 2017 at 6:47 pm

      i haven’t done a “fancy-ass” recipe in a long time! thanks so much for remembering that haha

  • Reply Currently Crushing On. | How Sweet It Is August 5, 2017 at 3:46 am

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    […] majorly craving this lobster cherry tomato pasta. […]

  • Reply Kristie August 8, 2017 at 6:44 am

    You had me at lobster! This looks amazing.

    https://www.bluelabelsboutique.com

  • Reply trish @ Spoonful Of Butter August 8, 2017 at 2:53 pm

    Hahaha, love your catchy title…lobster is really for paydays! I should try this on our next special occasion! 🙂

  • Reply Rachael @ Rachael's Foodie Life August 9, 2017 at 4:09 am

    I have never tried lobster but i really want to now! if i can find some lobster i am making this this weekend!!

  • Reply Chris H August 9, 2017 at 3:01 pm

    Love lobster and this looks so good! Thought I’d splurge this coming weekend. 🙂
    Was going to make it, but one catch, I can’t find your link to cutting the lobster shell. Any thoughts? Love Amelia to pieces btw, xox! What a little honeybun!

  • Reply Gloria Roa August 10, 2017 at 6:59 am

    Hi Adrianna nice to meet you.
    I was in Saveur and voted for you !
    Hope you win : hugs !

  • Reply Teresa August 12, 2017 at 3:52 pm

    Looks good & not too hard. And the price is definitely less than going out. But wait… Italy?? Yay! Very exciting! Can’t wait to hear about your trip!!

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