This easy lobster pasta is coated in a creamy parmesan garlic sauce and tossed with fresh basil and tomatoes. Juicy lobster kicks this pasta dish up a notch!
Cook the lobster. You can steam the lobster or boil it. To boil a lobster, bring a large pot of water and a generous amount of salt to a roaring boil. Place the lobster in the boiling water head first, then cook for 8 min for a 1 lb lobster. Remove the lobster from the water, then allow it to cook.
Break down the lobster. Begin to remove the lobster meat by twisting off the claws, then twist the tail off of the body. Use a claw cracker to open the claws and tail to render the meat. Chop the lobster meat into bite sized pieces and place it to the side.
Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Add the pasta and cook to al dente, according to package instructions. Drain the pasta and place it to the side.
Make the cream sauce. Cut the prosciutto into small chunks. Place a medium pan over medium heat with a splash of olive oil. Once the pan is hot, fry the prosciutto pieces until they are crispy. Remove the prosciutto from the pan, then add the chopped garlic and sautè until it's fragrant. Add the all purpose flour and stir until the garlic is coated. Add the heavy cream and basil to the pan, then simmer for 10 minutes. In the last 3 minutes of cooking, add the chopped basil and a pinch of parmesan cheese.
Combine it all together. Toss the pasta and the lobster in the sauce, then cook for another 2 minutes until everything is heated evenly. Serve and mangia!