Pasta with Lobster and Carrots

This Pasta with Lobster and Carrots combines the sweet succulence of lobster with the earthy sweetness of carrots, tossed in a light garlic and olive oil sauce. A perfect Kosher dish that brings a taste of the sea to your dinner table.

Ingredients

• Lobster tail - 200 grams
• Pasta (linguine or fettuccine) - 150 grams
• Carrots - 1 medium, julienned
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, but not browned.
4. Add the julienned carrots to the skillet and sauté for 4-5 minutes until they start to soften.
5. Meanwhile, prepare the lobster by cutting the tail into bite-sized pieces.
6. Add the lobster pieces to the skillet and cook for 3-4 minutes until they are opaque and cooked through.
7. Once the pasta is done, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
8. Add the cooked pasta to the skillet with the lobster and carrots, tossing to combine.
9. If the mixture seems dry, add some reserved pasta water to reach desired consistency.
10. Finish with lemon juice, chopped parsley, salt, black pepper, and red pepper flakes (if using).
11. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Lobster is a good source of lean protein and essential nutrients.
• Carrots provide beta-carotene, fiber, and antioxidants, promoting eye health.

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