Creamy Tomato & Lobster Pasta

Serving: Enjoy with a glass of white wine and a side of garlic bread or a light salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently warm in a skillet with a splash of cream or pasta water to maintain the sauce’s texture.
Not Freezer-Friendly: The creamy sauce may separate when frozen and reheated.
Variations
Make It Spicier: Add more red pepper flakes or a pinch of cayenne pepper.
Swap the Lobster: Try shrimp, scallops, or crab for a different seafood twist.
Herb Boost: Add basil or thyme for an extra layer of flavor.
Cheesy Upgrade: Stir in extra Parmesan or Gruyère cheese for more richness.
FAQ
Q: Can I use pre-cooked lobster meat?
A: Yes! Just sauté it briefly in butter and garlic to warm it before adding it to the pasta.

Q: Can I substitute the heavy cream?
A: You can use half-and-half for a lighter option, but the sauce won’t be as rich.

Q: What pasta works best for this dish?
A: Fettuccine is ideal, but you can also use linguine, spaghetti, or pappardelle.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: ~600 per serving
Protein: ~35g per serving
This Creamy Tomato & Lobster Pasta is quick, creamy, and packed with flavor—a luxurious dish that’s easy enough for a weeknight but impressive enough for a special occasion!