Lobster Lemon Cream Pasta

Another quick dinner recipe! The lemon cream sauce is so flavorful – say goodbye to your bland pasta.

Ingredients:

8 oz. or 1/2 package uncooked pasta, I used rigatoni

8 oz. or two medium size lobster tail

1 canned coconut cream

2 roma tomatoes, diced

1 onion, chopped

4 cloves garlic, minced

3-4 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon tomato paste

1 tablespoon, dried basil

1 teaspoon. dried thyme

1 teaspoon dried oregano

juice of one lemon

zest of one lemon

salt and red chili pepper flakes to taste

Steam the lobster:

If you have a steamer, steam the lobster for 5 minutes or until they turned bright red. Remove from the heat and run cold water. Use the scissors and cut the top and bottom shell. Remove the shell and pull the lobster meat. Slice and set aside.

Watch the video

Instructions:

-Cook the pasta according to the package instructions.

-Heat a pan with oil, sauté garlic and onion until tender or the onion is translucent.

-Add the tomatoes, stir, then add salt and red chili pepper flakes

-Add the dried herbs, stir until well combined.

-Add the soy sauce and tomato paste, stir then add lemon juice and, lemon zest then stir. Add the coconut cream.

-Keep stirring until the coconut cream dissolved and smooth. Add the lobsters and stir until well heated. Add the pasta and stir to combine well.

-Garnish with fresh basil (option)

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