A light and bright dish with a nice lemony white wine sauce to complement fresh lobster over a bed of cheesy tortellini. Try a lobster roll next.
We got a burst of Indian Summer this last week in Massachusetts, and while I don't love the heat (and that we already put away the air conditioner units for the year… oops), I like to use the summer resurgence to my advantage.
That usually takes the form of enjoying coffee on the porch, long walks and a stop at the local clam shack so start the cycle all over again (except with wine in place of coffee ;)).
If you're experiencing your own heatwave, you should clean off the patio table and try this recipe out for size: Lobster Scampi with Cheese Tortellini.
Mind you, in no way does this recipe require a hot summer's day. You can thoroughly enjoy the warm, wafting scent of lemony lobster on a cool autumn day while you sit at your dining room table, watching colored leaves fall from the trees.
And I will make this in the dead of winter while I'm wrapped in scarves and wearing snow boots, crouched next to a fireplace for warmth.
Because this is lobster + tortellini + lemon + garlic + ermehgerdIloveitsomuch.
Aside from savoring the completely mouth-watering flavor of this dish, my second favorite part about this recipe is the smell of the lobster cooking in the sauce. It fills the house with what might be my favorite scent – with a close runner up being warm apples and cinnamon. I should turn that into a candle, immediately.
Anyone know a guy who knows a guy that could help me out with that? Asking for a friend.
- If you live in an area that doesn't have easy access to lobster – I apologize from the deepest depths of my heart. I just can't imagine the pain you must feel on a daily basis. I hope you have someone to talk to, because I'm crying for you. Crocodile tears.
- But if you do have access to lobster, GO MAKE THIS RIGHT NOW. And then mail some to the poor, poor people in #1 because you're a nice person who does nice things.
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Lobster Scampi with Cheese Tortellini
- 20 oz package Buitoni Three Cheese Tortellini, prepared according to package directions
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1 lb lobster meat
- ½ cup white wine
- 1 lemon, juiced
- 2 tablespoons lemon zest
- 1 tablespoon crushed red pepper flake
- 1 tablespoon dried parsley
- Salt and pepper, to taste
- Fresh parsley, chopped (garnish)
- Cook pasta according to the directions on the package. Cover and set aside.20 oz (567 g) package Buitoni Three Cheese Tortellini
- In a large pan over medium heat, melt butter.2 tablespoons unsalted butter
- Add olive oil and garlic. Cook for 2-3 minutes, stirring constantly.2 tablespoons olive oil2 teaspoons garlic
- Add lobster meat and stir for 5 minutes, stirring frequently.1 lb (453 ⅗ g) lobster meat
- Add to the pan white wine, lemon juice, lemon zest, red pepper flakes and dried parsley. Cook for 2-3 minutes or until the sauce combines and begins to thicken, stirring frequently.1/2 cup (120 g) white wine1 lemon2 tablespoons lemon zest1 tablespoon crushed red pepper flake1 tablespoon dried parsley
- Spoon the sauce over the lobster frequently. Add salt and pepper to taste, and more red pepper flake if you want more of a kick.Salt and pepper
- Add the cooked pasta to the pan, stirring for 2-3 minutes.
- Serve immediately and enjoy!Fresh parsley
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.