Poached Lobster & Confit Cherry Tomato Pasta
Baby Greens Salad with Pangrattato
Cooking time
25 minutes
Servings
2/4
Calories
1190 /serving
Look up luscious in the dictionary, and you just might find lobster as the definition. The naturally sweet, tender flesh is always a special treat—and an ideal fit for a Valentine’s meal. It stars in this restaurant-level pasta dish, sharing the plate with soft-to-the-bite accompaniments. The tender pink nubs finish cooking in a delicately creamy sauce made with confit cherry tomatoes (a turn in the oven concentrates the flavours), combined with butter and toothsome bucatini. Slip in a simple side salad, and sprinkle on some garlicky pangrattato to float extra texture and fragrance over top.
We will send you:
- 225g Lobster meat
- 280g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 19g Panko
- 30ml White balsamic vinegar
- 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: Milk, Lobster, Sulphites, Wheat
You will need:
Medium pot
Large pan
Medium baking dish
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Strainer
Total Fat
68 g
Saturated Fat
20 g
Sodium
760 mg
Total Carb
105 g
Sugars
8 g
Protein
43 g
Fibre
7 g
Preparation
Confit the tomatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice 1 garlic clove (double for 4 portions). In a medium baking dish, combine the sliced garlic, ⅔ of the tomatoes, ½ the vinegar, 2 tbsp olive 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. Remove from the oven and 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 olive 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
Meanwhile, in a large pan, heat 1 tbsp olive oil (double for 4 portions) on medium-high. Add the panko, minced garlic, ½ the remaining spices and S&P. Toast, stirring frequently, 2 to 3 min., until golden brown and fragrant. Transfer to a bowl and set aside. Wipe out and reserve the pan.
Cook the lobster
In the same pan, heat a drizzle of oil on medium-high. Pat the lobster dry with paper towel; season with the remaining spices and S&P. Cook, 1 to 2 min., until partially cooked.
Combine the pasta & serve
To the pan of lobster, add the confit tomatoes, cream, ½ the reserved cooking water and S&P. Cook, stirring frequently, 2 to 3 min., until the sauce has thickened and the lobster* is cooked through. Add the pasta and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 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!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
