Dr. Sheldon’s Recipes – Lobster Pasta with Tomato Cream Sauce

02 Jun Dr. Sheldon’s Recipes – Lobster Pasta with Tomato Cream Sauce

Lobster Pasta with Tomato Cream Sauce (Serves 3-4 for lunch, 2-3 for dinner)

• 1 tbsp butter
• 1 tbsp olive oil
• 2 medium shallots, diced
• 2 medium shallots, diced
• 3 medium garlic cloves, sliced thin
• 6-7 small ripe, plum tomatoes, diced (or 1 can chopped tomatoes)
• 1/4 cup white wine
• 1/3 cup heavy cream
• 2 cups chopped, cooked lobster meat (or 1/2 lb. cooked medium shrimp)
• 1/2 lb penne pasta
• salt/pepper
• red chili flakes
• basil leaves, julienned

1. Melt butter and olive oil over low heat until melted. Add chopped shallots and sauté until softened, about 3-5 minutes. Add sliced garlic and continue to cook over low heat until softened, about 3-5 minutes more. Season as you go with salt and pepper to taste.
2. Meanwhile, cook pasta about 10 minutes, until al dente, reserving 1/4-1/2 cup of pasta cooking water.
3. To the garlic and shallots, add tomatoes and a pinch of chili flakes to taste. Cook over medium heat another 3-5 minutes.
4. Add white wine, turn heat up until high and sauté until wine mostly cooked off.
5. Add cream and turn heat down to medium low and cook until somewhat thickened, another 5 minutes.
6. Add cooked lobster and cook just until heated through.
7. Drain pasta, add to sauce. Add some of the reserved cooking liquid as needed if the sauce seems a little dry. Adjust seasonings. Add basil.