Lobster Portofino Recipe

Name: Lobster Portofino - Hangry In Love
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup pine nuts; 1/2 lb bucatini; 1/4 cup reserved pasta water; 3 Tbsp butter; 2 shallots, minced; 1 head garlic, minced; 2 Tbsp flour; 1 cup dry white wine; 1 cup heavy cream; 1 cup milk; 1 lemon, zested and juiced; 1/2 cup parmesan, freshly shredded; 2 Tbsp basil pesto; Salt, to taste; Pepper, to taste; 1 lb Phillips Lobster Claw & Knuckle; 6 oz baby spinach; 3-4 Roma tomatoes, diced; Fresh basil, for garnish

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This Lobster Portofino is waiting for you to twirl your time away with a twist on a classic from the Liguria region in northwest Italy. The original doesn’t have cream in it, but we thought you’d appreciate a little extra lusciousness 😉.

PREP TIME

20 mins

COOK TIME

20 mins

SERVINGS

Ingredients

1/4 cup pine nuts
1/2 lb bucatini
1/4 cup reserved pasta water
3 Tbsp butter
2 shallots, minced
1 head garlic, minced
2 Tbsp flour
1 cup dry white wine
1 cup heavy cream
1 cup milk
1 lemon, zested and juiced
1/2 cup parmesan, freshly shredded
2 Tbsp basil pesto

Salt, to taste
Pepper, to taste
1 lb Phillips Lobster Claw & Knuckle
6 oz baby spinach
3-4 Roma tomatoes, diced
Fresh basil, for garnish

Lobster Portofino in a cast iron skillet with fresh basil sprig on top

COOKING INSTRUCTIONS:
Lobster Portofino

In a small pan, toast pine nuts over medium-low heat until lightly browned and fragrant. Remove from heat and set aside.
Bring a pot of salted water to boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Drain pot and set aside. Lightly oil the pasta to keep it from sticking.
While waiting for pasta to cook: In a large pan, melt 3 Tbsp butter over medium-high heat. Add shallots and sauté for 2 or so minutes. Add garlic and cook until fragrant. Whisk in flour until well-integrated and cook for another 1-2 mins.
Add wine to pan and reduce by 1/2, or until alcohol has completely cooked out.
Slowly whisk in heavy cream, milk, lemon zest, then lemon juice. Whisk in parmesan until well-integrated. Bring to simmer and continue simmering for about 5 mins, or until desired thickness. Whisk in pesto, then salt and pepper. Stir inlobster and heat through, about 1-2 mins. Stir in spinach until wilted. Stir in bucatini. Stir in tomatoes then serve immediately garnished with toasted pine nuts and fresh basil.