From the Cook
From the Cook
From the Cook
1/4
Lobster Fusilli Lunghi in Pink Vodka Sauce
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
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In a pan over medium heat, melt butter. Add lobster chunks and cook for 2–3 minutes until just cooked through. Remove and set aside.
3
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In the same pan, add minced garlic and sauté until fragrant.
4
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Stir in tomato paste and cook for 1–2 minutes until deepened in color.
5
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Deglaze with vodka and stir well. Let simmer for a few minutes to cook off the alcohol.
6
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Pour in heavy cream and bring to a gentle simmer. Cook for 7–10 minutes.
7
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Season with salt and pepper. Return cooked lobster to the pan.
8
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Stir in Parmesan cheese and cooked pasta. Add a splash of pasta water to loosen sauce as needed.
9
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Toss everything together until pasta is fully coated. Serve hot with more Parmesan if desired.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that perfectly coats the fusilli lunghi.
- Lobster Butter Technique 🦞When sautéing lobster meat, use clarified butter and cook just until opaque to prevent overcooking and maintain its delicate, tender texture.
- Vodka Sauce Depth 🍸Allow the vodka to simmer for 2-3 minutes to burn off alcohol and concentrate the flavor before adding tomato paste and cream.
- Cheese Melting Hack 🧀Grate Parmesan at room temperature and add it off the heat to prevent clumping and ensure a smooth, creamy sauce integration.
- Garlic Infusion Trick 🧄Crush and briefly toast garlic in butter before adding other ingredients to release its essential oils and develop a deeper, more complex flavor profile.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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