Roasted Red Pepper Pasta with Lobster

Roasted Red Pepper Pasta with Lobster

Roasted Red Pepper Pasta with Lobster 


4 oz. fettuccine pasta

1 lb. Maine Lobster tails, split or whole, thawed (about 8-10 split tails or 4-5 whole tails) 

4 garlic cloves, minced

¼ cup butter, divided 

cup cashews, soaked

12 oz. roasted red peppers, peppers only

½ cup milk 

2 tbsp fresh basil, chopped

2 tbsp freshly grated parmesan cheese 

  • Bring a pot of water to a boil, then cook the pasta as you normally would. 
  • Add 2 tbsp butter, 2 minced garlic cloves and the lobster to a large skillet then cook for 2-3 minutes. Use kitchen tongs to remove the lobster; set aside. 
  • In the same skillet, add the rest of the butter and garlic and sauté for 2 more minutes. 
  • Transfer butter and garlic to a blender. Then, add the cashews, milk and roasted red peppers and blend for 1 minute. 
  • Once the pasta is done, drain it and transfer it into the same skillet you used before. Add the lobster back into the skillet and turn the heat onto low. 
  • Pour the sauce from the blender into the skillet and stir to combine. Heat for 1-2 minutes until the lobster is warmed. 
  • Top pasta with chopped basil and parmesan cheese and enjoy!

Note: you may have a little extra sauce, and that’s ok! Save it for another dish.

Serves 2

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