Lobster Spaghetti Rosée

The perfect Valentine’s dinner for two comes together quickly thanks to CLASSICO pasta sauce. This mouth-watering lobster pasta is rich and flavourful and will leave your dinner date asking for more.

Prep Time10 mins

Cook Time30 mins

Pasta Range: Tradizionale

Pasta Shape: Spaghetti

Cooking Skill: Advanced

Collection: New Favourites

Serves:

Calories: 870kcal

Ingredients

6 oz Italpasta Tradizionale spaghetti
1 cup Classico di Lombardia Rosee Pasta Sauce
2 lobster tails
1 cup seafood broth
1/2 cup dry white wine
1 roasted red pepper drained well
2 tbsp toasted almonds
2 tsp olive oil
1 tbsp lemon juice
1 pinch smoked paprika
2 tbsp butter
1 shallot finely chopped
1 tbsp fresh thyme finely chopped
2 garlic cloves minced
2 cup baby spinach
1/4 tsp each salt and pepper
1/4 tsp Parmesan cheese grated
1 tbsp fresh chives finely chopped

US - Metric

Instructions

Prepare spaghetti according to package directions; drain well.
Remove lobster meat from shells and chop into 1-inch (2.5 cm) pieces; set aside. Pound shells into smaller pieces with meat mallet.
Combine broth, wine and lobster shells in saucepan; bring to boil. Reduce heat to medium; cook for 8 to 10 minutes or until liquid is reduced to 1 cup (250 mL). Strain to remove shells.
In food processor or blender, purée red peppers, almonds, olive oil, lemon juice and smoked paprika; set aside.
Melt butter in large skillet set over medium heat; cook shallot, thyme and garlic for 2 to 3 minutes or until softened. Stir in seafood broth; bring to boil. Cook for 3 to 5 minutes or until slightly reduced further. Stir in Rosée Pasta Sauce, spinach and lobster meat; bring to boil. Reduce heat to low; cook for 3 to 5 minutes or until lobster meat is cooked through and sauce is thickened slightly.
Add pasta, salt and pepper to skillet; toss until pasta is well coated and sauce clings to pasta.
Spoon red pepper mixture onto each plate; swipe with back of spoon. Arrange pasta on top. Sprinkle with Parmesan and chives.

Tips

Save time by picking up jarred roasted red peppers in the grocery store.
Substitute fish stock, clam juice or chicken broth for seafood broth.
If desired, use cooked lobster tails – just add lobster meat in the last minute of cooking to reheat gently.
Serve pasta dish as a main course for two servings or as a starter for four servings.
To learn more about CLASSICO, head to www.classico.ca

Nutritional Analysis