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Lobster with Tomato-Herb Penne Pasta

Lobster with Tomato-Herb Penne Pasta

A flavorful lobster sauce is served over penne pasta.


  • 1 pound lobster tail meat, cooked
  • 3 tablespoons olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can Italian-style tomatoes, drained and diced
  • 1/2 cup clam juice or fish stock
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh basil, minced
  • 3/4 teaspoon fresh oregano, minced
  • 3/4 teaspoon fresh thyme, minced
  • 3/4 teaspoon fresh rosemary, minced
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup heavy cream
  • Salt and pepper to taste
  • 1 pound penne pasta


  1. Cut lobster tail meat into bite-size pieces.
  2. In a large saucepan, heat oil over medium heat; add onion and garlic and saute 10 minutes until onion is soft.
  3. Add tomatoes, clam juice, vinegar, herbs and cayenne; bring to boil.
  4. Reduce heat and simmer 5 to 8 minutes.
  5. Slowly stir cream into the sauce; add lobster pieces and simmer 20 minutes.
  6. Season to taste with salt and pepper.
  7. Cook pasta in boiling salted water until just tender; drain and return to pot.
  8. Pour the lobster sauce over and toss to coat.

Recipe and photo credit (used with permission): Florida Department of Agriculture

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