Lobster Pasta with White Truffle Oil Recipe
- 2 whole lobster tails
- 2 tablespoon Giorgio white truffle olive oil
- 1 (12-ounce) jar marinara sauce
- 1/2-pound pasta
- 4 stems fresh Italian parsley
- 1 ball fresh mozzarella, divided.
To Cook the Lobster Tails:
Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, they’ll cook more in the pasta. Run them under cold water.
Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces.
To Make the Pasta:
To a medium sauté pan or skillet, set over medium heat, pour in the truffle olive oil. Pour in the store-bought marinara sauce. Bring to a simmer and cook for about 5 minutes. Give it a taste and adjust the seasoning to your liking. I always doctor up store-bought marinara a bit. I like to add a pinch of oregano, some salt, if needed, etc. Turn the marinara off the heat and mix in the Italian parsley. Set aside.
Divide among plates and garnish with the lobster. I like to garnish it vs. tossing it in the pasta so you have more control as to the disbursement.
Add fresh Mozzarella to the top of the pasta and garnish.
Giorgio Truffle Shop