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Angel Hair Pasta with Lobster

A light, lemon-garlic wine sauce enhances the flavor of tender lobster in this extra-special dish. Arugula adds a bit of color.—Carole Resnick, Cleveland, Ohio
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 2 lobster tails (8 to 10 ounces each)
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked angel hair pasta
  • 1 cup fresh arugula or baby spinach, coarsely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • Shredded Romano or Parmesan cheese, optional

Directions

  • Carefully remove lobster meat from shells; cut into 1-in. pieces and set aside.
  • In a large skillet, saute garlic in oil until for 1 minute. Add the wine, tomato puree, salt and pepper. Bring to a boil over medium heat. Reduce heat. Stir in lobster; simmer, uncovered, for 5-6 minutes or until lobster is firm and opaque.
  • Meanwhile, cook pasta according to package directions. Drain pasta; add to lobster mixture and toss to coat. Stir in the arugula, lemon juice and zest; cook for 1-2 minutes or until arugula is wilted. Garnish with cheese if desired.
Nutrition Facts
1-1/2 cups: 290 calories, 8g fat (1g saturated fat), 72mg cholesterol, 426mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

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