Скачать или смотреть Lobster Pasta with Roasted Cherry Tomato Sauce

Ingredients:

1 whole lobster (cleaned and cut into pieces, meat removed)
500g cherry tomatoes
1 whole head of garlic
2–3 tbsp olive oil
Salt and pepper, to taste
Optional: chili flakes, dried oregano, or basil
300–400g pasta (linguine, spaghetti, or your choice)

Instructions:
Prepare the Lobster:
Clean the lobster and cut it into manageable pieces.
Carefully remove the lobster meat and set it aside. (Optional: reserve the shells for making stock.)

Roast the Tomatoes:
Preheat oven to 200°C (390°F).
Place cherry tomatoes and a whole head of garlic (sliced in half horizontally) on a baking tray.
Drizzle with olive oil, season with salt, pepper, and your preferred spices (e.g. chili flakes, oregano).
Roast for about 30 minutes, or until the tomatoes are blistered and caramelized.

Make the Sauce:
Squeeze the roasted garlic cloves out of their skins.
Add the roasted tomatoes and garlic to a blender or food processor. Blend until smooth. Adjust seasoning to taste.

Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until just al dente. Reserve a cup of pasta water before draining.

Combine and Finish:
In a large pan over medium heat, add the blended tomato sauce and the lobster meat.
Cook for about 5 minutes, just until the lobster is warmed through and infused with the sauce.
Add the cooked pasta to the pan, tossing everything together. Add a splash of reserved pasta water if needed to loosen the sauce.

Serve:
Plate immediately, drizzle with a bit of olive oil, and garnish with fresh herbs (like parsley or basil) if desired.

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