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Lobster and Vegetable Pasta

This decadent pasta dish pairs succulent lobster with brighly colored vegetables. The pesto sauce adds great flavor.

At a glance
Main Ingredient
Pasta, Seafood
Cuisine Type
American
Menu Part
Entrée
Serves
8
Yield: 8

Ingredients

2 zucchini, diced
2 yellow squash, diced
1 green bell pepper, diced
1 red bell pepper, diced
32 oz. bow tie pasta, cooked
2 tbsp. butter
2 tbsp. olive oil
2 onions, diced
2 cloves garlic, minced
4 plum tomatoes, seeded, julienned
2⁄3 cup pesto
2 lb. lobster, cooked, drained
Parmesan, grated, as needed

Methods/Steps

1. Blanch zucchini, squash, and bell peppers in boiling pasta water during the last minute of cooking. Drain and set aside, reserving 1 cup of pasta water.

2. In a large saucepan over medium heat, melt butter and add oil, onion, and garlic. Cook until tender. Stir in tomato and pesto and warm through.

3. Add reserved liquid to pesto mixture and heat through.

4. Toss together pasta, pesto, and lobster mixtures, top with Parmesan,  and serve.

Related Terms:

Pasta, Seafood, American, Entrée

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