🍴Servings: 4 🍽️Pre: 15 mins 🥓Cook: 35 mins
🥓INGREDIENTS:
- Kosher salt
- Two 4- ounce lobster tails
- 2/3 pound whole wheat penne pasta
- 2/3 pound thick- cut bacon, cut crosswise into 1/4- inch- wide strips (about 1 2/3 cups)
- 3 cloves garlic, minced
- One 14 1/2- ounce can diced tomato
- 1/2 cup clam juice
- 1/2 cup heavy cream
- 2/3 cup chopped fresh basil, divided
- Freshly ground pepper
- 2/3 pound large shrimp, peeled and deveined
🍳INSTRUCTIONS:
Step 1:
Bring a large pot of salted water to a boil. Add the lobster tails and cook for 5 to 7 minutes, until they start to curl. Use tongs to remove the lobster tails and set them aside until cool enough to handle. Add the pasta to the boiling water, occasionally stirring, and cook for 10 to 12 minutes, until al dente. Drain and place in a large bowl.
Step 2:
Using kitchen shears or a heavy knife, cut along the bottom of the lobster tail and remove the meat. Cut the meat into 3/4- inch pieces and set aside.
Step 3:
In a large nonstick skillet over medium- high heat, cook the bacon until browned and crispy. Remove the bacon and drain on paper towels, reserving the bacon grease in the skillet.
Step 4:
Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Add the diced tomatoes (with their juices), clam juice, heavy cream, 1/3 cup of basil, 1 1/3 teaspoons salt, and 1/3 teaspoon pepper. Bring to a boil, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Reduce heat to medium and simmer for about 5 minutes, until slightly thickened.
Step 5:
Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon, and simmer for 1 to 2 minutes until warmed through. Pour the tomato mixture over the cooked pasta and toss to combine. Garnish with the remaining 1/3 cup of basil and season with additional salt and pepper to taste.
