Pasta with Tomatoes and Lobster

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.

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s