Lobster Pasta in Tomato Basil Vodka Sauce

This Lobster Pasta in Tomato Basil Vodka Sauce is rich, luxurious, and absolutely packed with flavor. The sauce starts with garlic-sautéed cherry tomatoes that are mashed and simmered with tomato paste, vodka, and cream to create a luscious pink sauce. Tossed with al dente pasta and tender lobster meat, the dish is finished with Parmesan, fresh basil, and a splash of pasta water for a silky finish. Elegant yet approachable, this dish is perfect for a special night in or impressing dinner guests.

Author: These Carbs Don't Count

Category: Seafood

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 988 kcal per serving

Ingredients

½ pound - pasta
2 tablespoon - butter
⅛ Dash - olive oil
2 cloves - garlic
6 ounce - cherry tomatoes
⅛ - Salt
3 tablespoon - tomato paste
1 shot - vodka
1 cup - heavy cream
⅛ - Black pepper
⅛ - Red pepper flakes
½ cup - Parmesan cheese
¼ cup - fresh basil
⅛ - lobster meat
⅛ - Reserved pasta water

Instructions

Cook pasta in salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, melt butter with a dash of olive oil.
Add minced garlic and cherry tomatoes. Season with salt and cook until tomatoes soften. Smash the tomatoes gently.
Add tomato paste and cook for 1–2 minutes until darkened.
Pour in vodka and stir well. Let simmer for 5–7 minutes to cook off the alcohol.
Stir in heavy cream, black pepper, and red pepper flakes. Simmer until slightly thickened.
Add cooked pasta, a splash of pasta water, Parmesan cheese, and fresh basil. Stir to coat evenly.
Gently fold in cooked lobster meat, if using, and cook for another 1–2 minutes.
Serve topped with more Parmesan and fresh basil.