Lobster Pasta Casserole combines the luxurious flavors of lobster with a creamy pasta base, enriched with buttery goodness and vibrant cherry tomatoes. This dish is perfect for those looking to impress with minimal effort, bringing together the freshness of seafood and the comfort of a hearty casserole.

Ingredients:

• 4-6 raw lobster tails
• 1 lb pasta (angel hair or similar)
• 1 cup unsalted butter
• 4 oz prosciutto or bacon (optional)
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup fresh herbs (basil, chives), chopped
• Splash of white wine (about 1/4 cup)
• Salt and pepper, to taste
• 1 cup fontina cheese, cubed

Step-By-Step Instructions:

1. Prepare Lobster and Prosciutto:
   • Remove lobster meat from tails and chop into bite-sized pieces.
   • Heat 2 tablespoons of butter in a large skillet over medium heat until melted.
   •  Add chopped prosciutto or bacon and cook until crispy. Remove and set aside.
2. Cook Lobster:
   • In the same skillet, melt an additional 2 tablespoons of butter.
   • Add lobster meat and minced garlic. Cook until lobster turns red and opaque, about 4-5 minutes. Remove and set aside.
3. Make Pan Sauce:
   • Add remaining butter to skillet. Once melted, add cherry tomatoes. Cook until tomatoes begin to burst, about 5-7 minutes.
   • Stir in fresh herbs and white wine. Cook for 2-3 minutes to combine flavors. Season with salt and pepper.
4. Prepare Pasta:
   • Cook the pasta in a large pot of boiling salted water until it reaches the al dente stage. Drain well.
5. Combine and Serve:
   • In a large bowl, toss cooked pasta with a drizzle of olive oil, chopped basil, chives, and cubed fontina cheese until cheese starts to melt.
   • Add cooked lobster, crispy prosciutto (or bacon), and pan sauce to pasta. Gently toss to combine.

Directions:

1. Preheat oven to 400°F. Grease a 13 x 9-inch baking dish.
2. Cook Pasta: In a large pot of boiling salted water, cook pasta until al dente. Drain and set aside.
3. To make the sauce, melt butter in a large skillet over medium heat. Cook prosciutto until crispy. Remove and set aside.
4. Cook Lobster: In the same skillet, melt more butter. Add lobster meat and garlic; cook until lobster turns opaque. Remove from skillet.
5. Make Pan Sauce: Add remaining butter to skillet. Cook cherry tomatoes until they burst. Stir in herbs and wine; cook until slightly thickened.
6. Combine Ingredients: Toss pasta with olive oil, basil, chives, and fontina. Add lobster, prosciutto, and sauce; toss to coat.
7. Bake: Transfer mixture to baking dish. Top with remaining fontina. Bake until golden and bubbly.

Nutrition Facts:

• Serving Size: 1 plate
• Calories: 650
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 600mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 35g

Reviews: “This dish is a winner! The flavors blend perfectly, and it’s surprisingly easy to make.” — Jane, 5 stars

Community Tips and Praise:

• “Try adding a splash of lemon juice for an extra zing!”
• “I used bacon instead of prosciutto and it was still delicious!”

This Lobster Pasta Casserole is sure to become a favorite for family dinners or special occasions. With its rich flavors and straightforward preparation, it’s a dish that promises to impress without a lot of fuss. Enjoy the luxurious taste of lobster combined with creamy pasta and fresh tomatoes in every bite!

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