Lobster Burrata Pasta
Ingredients
Directions
Ingredients
1
pound pasta
2
large lobster tails
¼ tsp
salt
¼ tsp
ground black pepper
¼ c
unsalted butter
1 tbsp
olive oil
4
minced garlic cloves
½ c
dry white wine
2
balls (8 ounces each) burrata cheese
¼ c
finely grated Parmesan cheese
Lobster Burrata Pasta
How Sweet Eats blogger Jessica Merchant provides recipes with both deliciousness and wellness in mind in her cookbook, The Pretty Dish.
I feel like this dish needs no explanation. Butter- and garlic-soaked lobster tails. Creamy burrata cheese. Warm, fresh pasta. Bright herbs on top. This is a special meal that needs no introductions or justifications. It’s indulgent, it’s soul warming, it tastes like heaven.
4 servings
- Bring a large pot of salted water to a boil and prepare the pasta according to the package directions. While the water is heating up, start the lobster.
- Season the lobster with the salt and pepper. In a large skillet, heat the butter and olive oil over medium heat. Let it melt; it's even okay if it starts to brown slightly, but don't let it come close to browning all the way!
- Add the lobster tails and cook for 6 to 8 minutes, turning a few times, until they are opaque. Add the garlic. Add in the wine and let it simmer until it's reduced bu about half. Turn off the heat.
- Add the cooked pasta to the skillet (if your skillet is too small, you can throw everything in a large bowl!) and toss well. Add the burrata, pulling the balls of cheese apart, and toss well to distribute the cheese. Top with Parmesan and herbs. Slice the lobster tails in half. Serve immediately.
Reprinted from The Pretty Dish. Copyright © 2018 by Jessica Merchant. Published by Rodale, an imprint of Penguin Random House LLC. Photography by Jessica Merchant.
