The most amazing fresh Lobster Pasta with the delicious sweet taste of fresh tomatoes and a lemon parsley buttery sauce.
300g (10.5oz) of uncooked tagliatelle? (or preferred choice of pasta)
1 onion, finely diced
3 cloves of garlic, minced
2 tbs of butter – 10 syns
1/2 tbs of fresh chopped parsley?
juice of half a lemon
350g (12.5oz) of fresh cherry or grape tomatoes
1/2 cup (120ml) of crushed tomatoes (or passata)
350g (12.5oz) of cooked lobster meat (can also use prawns or crab)
salt and black pepper
cooking oil spray (I use avocado)
1/4 cup (60ml) of reserved pasta water.
fresh chopped parsley
Add the butter, parsley and lemon juice to a small bowl and mix to combine.
Cook the pasta in boiling water accordinging to package directions, remove 1/4 cup of pasta water, set aside, then drain pasta and set aside also.
Spray a deep frying pan over a medium high heat with cooking oil spray.
Add the onion and fryuntil lightly golden and softened, you can add in a few tablespoons of water to prevent from sticking.
Reduce heat to medium, Add the fresh tomatoes, crushed tomatoes and minced garlic and gently heat until the tomatoes start to soften.
Bursting some with the back of a wooden spoon.
Add in the cooked lobster, along with the lemon parsley butter (which you set aside).
Toss until the butter melts and coats everything.
Stir in the cooked pasta with the reserved pasta water.
Season as needed with salt and black pepper
Sprinkle with some more fresh chopped parsely.