Brown Butter Lobster and Burst Cherry Tomato Pasta
Every twirl of this pasta is so delicious...quick-cooking pasta - like summer in a bowl!
1. Heat 1 tablespoon of olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the lobster, 1 clove garlic, paprika, and a pinch each of salt and chili flakes. Cook 3-4, minutes until the lobster is cooked through. Remove the lobster from the skillet to a plate. 2. To the same skillet, add the prosciutto and cook over medium heat until crispy, about 3-4 minutes. Remove the prosciutto from the skillet.3. To the skillet add 2 tablespoons olive oil, the tomatoes, 2 cloves garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Add 2 tablespoons butter and the thyme, cook until just browned, another 2-3 minutes. Pour in the wine and lemon juice, simmer 2-3 minutes, then remove from the heat and stir in the lobster.5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain the pasta and add it back to the hot pot with 1/4 cup olive oil, the basil, chives, and fontina cheese. Season with salt and pepper. 5. Divide the pasta among plates and spoon the lobster and tomato sauce over the pasta. Enjoy!