Angel Hair Pasta with Lobster
A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.—Carole Resnick, Cleveland, Ohio
Ingredients
- 2 lobster tails (8 to 10 ounces each)
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1/2 cup white wine or chicken broth
- 2 tablespoons tomato puree
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces uncooked angel hair pasta
- 1 cup fresh arugula or baby spinach, coarsely chopped
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- Shredded Romano or Parmesan cheese, optional
Reviews
Let's try this again!!! Made ½ recipe with leftover lobster claws
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This was horrible! Way too much lemon. We ate a small amount and then just threw it out. What a waste of good lobster.
Excellent, I added more arugula, red pepper flakes and most importantly some pasta water to extend the sauce. yum!!
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I used cooking Sherry instead of white wine and tomato paste instead of tomato puree simply because that is what I had on hand. It was excellent!