Lobster Pasta
A delightful pasta dish with expired but safe-to-use lobster, perfect for a quick and tasty meal.
Ingredients
- 1 lb expired lobster meat
- 8 ounces pasta of your choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup white wine
- 1/4 cup chicken or vegetable broth
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Pour in the white wine and chicken or vegetable broth. Bring the mixture to a simmer and cook for 5 minutes to reduce the liquid slightly.
Add the expired lobster meat to the skillet and cook for 5-7 minutes until heated through.
Season the mixture with salt and pepper to taste.
Add the cooked pasta to the skillet and toss well to coat the pasta with the sauce.
Sprinkle grated Parmesan cheese over the pasta and toss again to combine.
Serve the lobster pasta hot, garnished with fresh basil leaves.