ZENB Lobster Pasta with Fresno Chiles & Mint
PREP TIME 8 minutes
COOK TIME 22 minutes
Serving Size: 728g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Elbows Pasta
This ZENB Elbows Pasta recipe combines lobster with Fresno chiles, mint and more to bring you a delicious dish. Not only will you enjoy the flavor, but you will also enjoy a good source of protein that is low calorie, low fat, and low in cholesterol.
- 2 cups (6 ounces) ZENB Elbow Pasta made from 100% Yellow Peas, uncooked
- 1 tablespoon olive oil
- 3/4 pound fresh lobster tail meat, cut into bite-size pieces (about 2 lobster tails)
- 2 cloves garlic, sliced
- 1 red Fresno chile, seeded, thinly sliced
- 1 cup seafood stock
- 2 tablespoons brandy
- 1 can (14 ounces) Italian cherry tomatoes in juice
- 1 teaspoon white soy sauce
- 1/4 teaspoon kosher salt
- 1 small lemon, halved
- 2 tablespoons loosely packed mint leaves
Cook ZENB Pasta 1 minutes less than directed on package. Drain; keep warm.2.
Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add lobster; cook 3-4 minutes stirring occasionally until just opaque and edges begin to brown. Add garlic and chiles; cook 30 seconds stirring constantly. Transfer to clean plate.3.
Remove pan from heat; add stock and brandy. Cook 3-5 minutes on medium heat while scraping up brown bits from bottom of pan. Stir in tomatoes, soy and salt; simmer 8-10 minutes until sauce is slightly thickened. Return lobster and any juices to skillet. Stir in pasta; mix gently until pasta is tender and well combined. Juice lemon half over pan. Serve immediately with mint and remaining lemon cut into wedges.
Frozen lobster tails are an excellent substitute for fresh. Quickly thaw frozen lobster tails by placing them in a tightly sealed plastic bag in a bowl of cold water for about 30 minutes. Drain, pat dry with paper towels and use immediately.
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