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CREAMY LOBSTER CAULIFLOWER PASTA

Creamy Lobster Cauliflower Pasta
By Lauren Gibson, Culinary Director at Luke's Lobster

Serves Four

Ingredients
 
1 package (8 oz)  Luke's Lobster meat, thawed in the refrigerator
1 lb pasta (any type)
½ cup chopped walnuts (can substitute almonds, hazelnuts, pecans)
1/3 cup breadcrumbs (or stale bread pulsed in a food processor)
1 tsp red chili flakes (or any pepper)
1/4 cup extra virgin olive oil
1 onion, sliced
3 cloves garlic, chopped
1 head cauliflower, copped into bite-size pieces
1 cup grated Pecorino or Parmigiano Reggiano
Zest of 1 lemon
1 cup cream

Instructions:

  1. Toast walnuts, breadcrumbs, and chili flakes in a pan with 2 Tbsp extra virgin olive oil over medium heat, stirring occasionally. 
  2. While your breadcrumb mixture is toasting, cook pasta in a pot with salted, boiling water following package instructions. 
  3. Remove toasted breadcrumb mixture from pan, and add 2 Tbsp more olive oil. Add onion, garlic, cauliflower to pan.
  4. Cook vegetables, stirring occasionally, until cauliflower is browned and softened. 
  5. Add cream to cauliflower mixture. Stir creamy cauliflower mixture, then add cooked pasta. 
  6. Add two large ladles of pasta water from your pot to the creamy cauliflower mixture. Stir, and let sauce bubble a bit.
  7. Remove from heat. Add your grated cheese, lemon zest, and lobster to the pasta and stir until fully combined. 
  8. Top pasta with toasted walnut breadcrumb mixture, and serve!