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October 3, 2014 / Chris Blum

Pasta with Tomatoes and Lobster

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This dish looks fancy, but is perfect for a hectic weeknight. I used frozen lobster tails from Trader Joes. If you are watching your weight just cut the oil, butter and Creme Fraiche in half – this was my cheat meal for the week so I did not cut back.

Ingredients:
8 oz pasta
1 lb cherry tomatoes, halved
1 shallot, minced
2 TBSP olive oil
2 TBSP butter
Chili flakes
Salt and pepper
1 lb lobster, cut into bite size pieces
4 oz creme fraiche
Espelette pepper

Cook pasta according to package.

In a 12 inch skillet heat oil and butter over medium heat. Add tomatoes, chili flakes, salt and shallots and cook for 5 minutes. Add the lobster and cook for 2 minutes, stir in creme fraiche and drained pasta and cook for 2 minutes until lobster is cooked through. Season with espelette and serve.

Serves 2.

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