Lobster in Puttanesca Sauce

Lobster in Puttanesca Sauce
Lobster in Puttanesca Sauce might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 28g of fat, and a total of 813 calories. This pescatarian recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of freshly parsley leaves, chicken stock, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

1
Bring a large pot of water to a boil over medium heat and season the water with salt.
Ingredients you will need
WaterWater
SaltSalt
Equipment you will use
PotPot
2
Cut the lobster tails lengthwise, remove the meat from the shells and chop into 1-inch pieces. Pit and chop kalamata olives and rinse the capers. Set aside.
Ingredients you will need
Kalamata OlivesKalamata Olives
Lobster TailsLobster Tails
CapersCapers
Pasta ShellsPasta Shells
MeatMeat
3
Heat a large saute pan over medium-low heat.
Equipment you will use
Frying PanFrying Pan
4
Add the olive oil and heat through.
Ingredients you will need
Olive OilOlive Oil
5
Add the shallots and cook until soft, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and saute for an additional 30 seconds; do not brown the garlic.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
ShallotShallot
GarlicGarlic
6
Add the tomatoes, wine, chicken stock, basil and parsley. Simmer for 15 to 20 minutes.
Ingredients you will need
Chicken StockChicken Stock
TomatoTomato
ParsleyParsley
BasilBasil
WineWine
7
Add the capellini to the boiling water.
Ingredients you will need
CapelliniCapellini
WaterWater
8
Stir the chopped lobster meat, capers, kalamata olives, butter, and pepper, to taste, to the tomato mixture. Cover the pan and simmer the sauce until the lobster meat is cooked, about 5 to 7 minutes. When the pasta is cooked, drain and add to a serving bowl.
Ingredients you will need
Kalamata OlivesKalamata Olives
Lobster MeatLobster Meat
ButterButter
CapersCapers
PepperPepper
TomatoTomato
PastaPasta
SauceSauce
Equipment you will use
BowlBowl
Frying PanFrying Pan
9
Pour the sauce over the pasta and toss.
Ingredients you will need
PastaPasta
SauceSauce
10
Sprinkle with grated Parmigiano-Reggiano and the chopped parsley and serve.
Ingredients you will need
Parmigiano ReggianoParmigiano Reggiano
ParsleyParsley

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Etienne Boileau Petit Chablis. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 24 dollars per bottle.
Etienne Boileau Petit Chablis
Etienne Boileau Petit Chablis
Vinified and aged in 100% stainless steel for 6 months. From a single parcel of vines grown on Portlandian clay this is classic Petit Chablis, crisp and dry, fruit-forward and easy-going. Pale straw color. Focused nose with oral notes and delicate citrus aromas with acacia, citrus and apple character on the palate. Light and lively with refreshing acidity and lingering citric aromatics.