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L'artisan
Ready in 25 minutes

L’Artisan Valentine’s Day: Poached Lobster & Confit Cherry Tomato Pasta

Baby Greens Salad with Pangrattato

Cooking time

25 minutes

Servings

2/4

Calories

940 /serving

Look up luscious in the dictionary, and you just might find lobster as the definition. The naturally sweet, tender flesh is a special treat 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.

We will send you:

  • 225g Lobster meat
  • 280g Cherry tomatoes
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 3 Garlic cloves
  • 30g Panko
  • 30ml White balsamic vinegar
  • 225g Bucatini
  • 120ml 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: Lobster, Milk, 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
37 g
Saturated Fat
21 g
Sodium
1010 mg
Total Carb
110 g
Sugars
9 g
Protein
44 g
Fibre
7 g
Preparation
a picture
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 olive 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.
a picture
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.
a picture
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 olive oil (double for 4 portions), a pinch of the remaining spices and S&P. Add the baby greens and halved tomatoes; toss well.
a picture
Make the pangrattato
In a large pan, heat 1 tbsp olive 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.
a picture
Combine the pasta & serve
Heat the reserved 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!

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