Ingredients
- 14–16 oz ribbon-shaped pasta (Tagliatelle, fettuccine, or pappardelle)
- 2 cups chopped kale
- 4–6 (6 oz) wild lobster tails
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sea salt (plus more to taste)
- 1 teaspoon Tuscan herb seasoning blend
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1–2 tablespoons tomato paste
- 1–2 tablespoons Tuscan herb seasoning blend (for sauce)
- 5–6 sun-dried tomatoes, sliced
- 1¼ cups heavy cream
- ½ cup chicken, seafood, or vegetable stock
- 2 tablespoons white cooking wine
- 1 tablespoon freshly squeezed lemon juice
- ½ cup freshly grated parmesan cheese
Instructions
- Boil pasta in salted water until al dente (7–10 minutes). Drain and set aside.
- Preheat oven to 400°F (200°C). Crack lobster shells slightly and clean the meat. Brush with melted butter, salt, and Tuscan seasoning. Bake for 10–15 minutes until pink and cooked through. Remove meat from shells and chop.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add sun-dried tomatoes and cook for another minute. Stir in tomato paste, sea salt, and Tuscan seasoning until well combined.
- Add heavy cream, stock, white wine, and lemon juice. Stir and let the sauce bubble. Add Parmesan and whisk until melted and creamy.
- Stir in kale and cook 2–3 minutes until wilted. Add cooked pasta and lobster chunks. Toss until everything is coated in sauce.
- Serve immediately with extra Parmesan and lemon juice on top.
Notes
- Swap lobster with shrimp, scallops, or mushrooms for variation.
- Use coconut milk and plant-based cheese for a dairy-free version.
- To thicken the sauce, simmer longer or add extra Parmesan.
- Do not overcook lobster; it should be pink and opaque.
- Store leftovers for 3–4 days and reheat gently on the stovetop with added cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: Italian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 165mg
