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
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
