brown-butter-lobster-and-burst-cherry-tomato-pasta
Rich, nutty brown butter, sweet lobster, jammy cherry tomatoes…summer pasta perfection. Buttery lobster tails tossed with a golden browned butter cherry tomato pan sauce, with white wine, and plenty of basil. Serve over a plate of quick-cooking cheesy fontina pasta.
Ingredients
1 tablespoon plus 3 tablespoons extra virgin olive oil
3 ounces prosciutto, torn (or bacon, chopped)
2 tablespoons plus 3 tablespoons extra virgin olive oil
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