Lartisan poached lobster confit cherry tomato pasta - Extra large standard

L’Artisan: Poached Lobster & Confit Cherry Tomato Pasta

Baby Greens Salad with Pangrattato

1220 cals

25 mins

Description

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. It stars in this restaurant-level pasta dish. 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.

Contains:

Lobster, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 225g Pre-cooked lobster meat

  • 280g Cherry tomatoes

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 2 Garlic cloves

  • 20g 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)

Nutrition

Total fat

72g

Saturated Fat

20g

Sodium

990mg

Total carbs

105g

Sugar

8g

Protein

42g

Fibres

7g

Recipe Instructions

L’Artisan: Poached Lobster & Confit Cherry Tomato Pasta - Step #1 Make the confit tomatoes
Step 1: Make the confit tomatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice ½ the garlic. In a medium baking dish, combine the sliced garlic, ⅔ of the tomatoes, ½ the vinegar, 2 tbsp 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. Crush ½ the tomatoes.
L’Artisan: Poached Lobster & Confit Cherry Tomato Pasta - Step #2 Boil the pasta
Step 2: 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.
L’Artisan: Poached Lobster & Confit Cherry Tomato Pasta - Step #3 Mise en place
Step 3: 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 oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the baby greens and halved tomatoes; toss well.
L’Artisan: Poached Lobster & Confit Cherry Tomato Pasta - Step #4 Make the pangrattato
Step 4: Make the pangrattato
In a large pan, heat 1 tbsp 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. Wipe out and reserve the pan.
L’Artisan: Poached Lobster & Confit Cherry Tomato Pasta - Step #5 Combine the pasta & serve
Step 5: Combine the pasta & serve
Heat the same pan on medium-high. Add the lobster, remaining spices, 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 heated 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!