Poached Lobster & Confit Cherry Tomato Pasta
with Baby Greens Salad & Pangrattato
Cooking time
25 minutes
Servings
2/4
Calories
1080 /serving
Look up luscious in the dictionary, and you may find lobster as the definition. Naturally sweet and tender, the pink morsels star in a restaurant-level pasta sauce that bathes bucatini with confit cherry tomatoes. Slip in a simple side salad, and garlicky pangrattato for texture and fragrance.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 280g Cherry tomatoes
- 2 Garlic cloves
- 30ml White balsamic vinegar
- 20g Panko
- 225g Bucatini
- 60ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Lobster • Milk • Sulphites • Wheat
You will need:
Large pan
Medium baking dish
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
56 g
Saturated Fat
18 g
Sodium
1010 mg
Total Carb
105 g
Sugars
10 g
Protein
42 g
Fibre
7 g
Preparation
Make the confit tomatoes
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Thinly slice ½ the garlic.
- In a medium baking dish, combine the sliced garlic, ⅔ of the tomatoes, ½ the vinegar, 2 tbsp oil (double for 4 portions), ⅓ of the spices and S&P.
- Roast, 14 to 16 min., until the tomatoes begin to brown and burst.
- Crush ½ the tomatoes.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the remaining tomatoes.
- Mince the remaining garlic.
- In a large bowl, make the salad by combining the remaining vinegar, 3 tbsp oil (double for 4 portions), a pinch of the remaining spices and S&P.
- Add the baby greens and halved tomatoes; toss well.
Make the pangrattato
- In a large pan, heat 1 tbsp oil (double for 4 portions) on medium-high.
- Add the panko, minced garlic, ½ the remaining spices and S&P.
- Toast, stirring often, 2 to 3 min., until golden brown and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Combine the pasta & serve
- Heat the same pan on medium-high.
- Add the lobster, remaining spices, confit tomatoes, cream, ½ the reserved cooking water and S&P.
- Cook, stirring often, 2 to 3 min., until the sauce has thickened and the lobster is heated through.
- Add the pasta and 2 tbsp butter (double for 4 portions). Cook, stirring often, 30 sec. to 1 min., until coated.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Garnish with ½ the pangrattato.
- Serve the salad on the side and top with the remaining pangrattato. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
