Ingredients
- 8 oz linguine or fettuccine pasta
- 1 lb lobster meat, cooked and roughly chopped
- 2 cups crushed tomatoes (preferably San Marzano)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup fresh basil, finely chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- 2 tbsp olive oil
- Freshly grated Parmesan cheese, for serving
Equipment Needed
- Large pot for boiling pasta
- Large skillet or saucepan
- Wooden spoon or spatula
- Colander for draining pasta
- Chef’s knife and cutting board
Step-by-Step Instructions
First, start by cooking the pasta. In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package directions until it’s al dente. While that’s going, you can begin preparing your sauce. In a large skillet, heat the olive oil over medium heat. Once it’s shimmering, add the diced onion and sauté until it’s translucent, which usually takes about 3-4 minutes. The kitchen will start to smell heavenly! Make sure to keep an eye on it so the garlic doesn’t burn. (See the next page below to continue steps…)