This Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs recipe was inspired by AI! I asked AI to “create a viral pasta recipe that’s never been made before”. It came up with this Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs (and I made a couple tweaks). 1. Apparently AI is trying to bankrupt me. 2. This doesn’t sound like a recipe that hasn’t been made before. 3. Despite points 1 and 2, this recipe sounded DELICIOUS and I needed to make it.
Recipe Details
This luxurious recipe features fresh lobster meat paired with linguine pasta, simmered in a creamy sauce made with white wine, heavy cream, Parmesan cheese, and black truffle oil. I used Truff’s black truffle oil and it was delicious! The earthy truffle oil provides a depth of flavor to the dish, while the Parmesan cheese adds a subtle hint of saltiness.
To add an extra layer of texture and flavor, the dish is topped with crispy prosciutto crumbs. These savory crumbs add a touch of saltiness and crunch, perfectly complementing the rich and creamy lobster and truffle oil sauce.
The combination of flavors and textures in this dish creates a masterpiece that is sure to impress even the most discerning foodies. It’s an extravagant and unique pasta dish that will elevate any dinner party or special occasion.
Lobster and Truffle Oil Pasta Ingredients
1 lb Linguine – feel free to use any long pasta shape.
3 slices Prosciutto – I love crispy prosciutto! It adds a salty crunch to any dish.
1 tbsp Butter
1 lb Fresh Lobster Meat cut into bite-size pieces
1/2 cup White Wine – use this to deglaze the pan to scrape up all those flavorful bits from cooking the chicken. You can also use water or broth. I like using a dry white wine such as Sauvignon Blanc or Pinot Grigio. You don’t need anything fancy, but I like using a wine that I would actually drink!
A 1/2 cup Heavy Cream
1/2 cup Parmesan Cheese – freshly grated is best! I use my Microplane Grater to make grating parmesan cheese super easy.
2 tbsp Black Truffle Oil – I used Truff! I also drizzled on some more oil when serving which really brought out the truffle flavor of the dish.
Salt and Pepper to taste
Fresh Chives – optional but it adds a nice pop of color and brightness
Lobster and Truffle Oil Pasta Instructions
Cook the pasta in a large pot of salted boiling water according to package directions. Reserve about 1/2 a cup of pasta water. Drain and set aside.
While the pasta is cooking, prepare the prosciutto crumbs. Heat a small skillet over medium-high heat and add the prosciutto slices. Cook until crispy, about 2-3 minutes per side. Let cool and then break into small crumbs.
Next, heat a large skillet over medium-high heat. Melt the butter. Add the lobster meat and sauté until it is cooked through, about 3-4 min. Set aside.
Add the white wine to the skillet and cook until it has reduced by half, about 3-4 minutes. Add the heavy cream and bring the mixture to a simmer.
Stir in the grated Parmesan cheese and black truffle oil, and season with salt and pepper to taste. Add back in the cooked lobster meat and stir to combine with the sauce. Add in the cooked pasta and some of the pasta water as needed if the sauce is too thick.
To serve, divide the pasta among four bowls. Top with the crispy prosciutto crumbs. Finally, top with additional parmesan cheese, black truffle oil, chives, and salt & pepper as desired.
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If you enjoyed this recipe, check out these recipes as well:
Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs
Ingredients
- 3 slices Prosciutto
- 1 lb Linguine
- 1 tbsp Butter
- 1 lb Fresh Lobster Meat cut into bite-size pieces
- 1/2 cup White Wine
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese freshly grated; more to serve
- 2 tbsp Black Truffle Oil more to serve
- Salt and Pepper to taste; more to serve
- Fresh Chives optional; thinly sliced to serve
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Reserve about 1/2 a cup of pasta water. Drain and set aside.
- While the pasta is cooking, prepare the prosciutto crumbs. Heat a small skillet over medium-high heat and add the prosciutto slices. Cook until crispy, about 2-3 minutes per side. Let cool and then break into small crumbs.
- Next, heat a large skillet over medium-high heat. Add the butter and let it melt. Add the lobster meat and sauté until it is cooked through, about 3-4 min. Set aside.
- Add the white wine to the skillet and cook until it has reduced by half, about 3-4 minutes. Add the heavy cream and bring the mixture to a simmer.
- Stir in the grated Parmesan cheese and black truffle oil, and season with salt and pepper to taste. Add back in the cooked lobster meat and stir to combine with the sauce. Add in the cooked pasta and some of the pasta water as needed if the sauce is too thick.
- To serve, divide the pasta among four bowls. Top with the crispy prosciutto crumbs. Top with additional parmesan cheese, black truffle oil, chives, and salt & pepper as desired.
Video
@carolbeecooks Lobster & Truffle Oil Pasta with Crispy Prosciutto Crumbs ✨🦞 you only need 10 ingredients and 30 minutes to make this fancy dinner! #pasta #truffle #lobster #fancy #easyrecipe #30minutemeals
♬ Passionfruit – Instrumental – Aaron Richards & October Child
