Lobster and Truffle Oil Pasta with Crispy Prosciutto Crumbs
A luxurious and decadent pasta recipe that comes together in 30 minutes.
Servings: 4
Ingredients
- 3 slices Prosciutto
- 1 lb Linguine
- 1 tablespoon Unsalted Butter
- 1 lb Fresh Lobster Meat cut into bite-size pieces
- 1/2 cup Dry White Wine
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan Cheese freshly grated; more to serve
- 2 tablespoon Black Truffle Oil more to serve
- Kosher Salt & Black 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
Nutrition
Calories: 798kcal | Carbohydrates: 88g | Protein: 39g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 777mg | Potassium: 565mg | Fiber: 4g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 0.2mg | Calcium: 253mg | Iron: 2mg
