Lobster and Vegetable Medley on Semolina Pasta

Ingredients

For the Pasta and Vegetables:
- 2 cups durum semolina flour
- 2 eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 cup asparagus, chopped
- 1 zucchini, sliced
- 1 cup spinach, roughly chopped
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red peppers, sliced
- 3/4 cup kalamata olives, pitted and halved
- 1/2 cup fresh parsley, chopped
- 1 lemon, zested and juiced
- 1/4 cup basil leaves, torn
- 1/2 cup feta cheese, crumbled
- 1/2 cup fresh mozzarella, sliced

For the Lobster:
- 2 lobster tails
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste

For Garnish:
- 1/4 cup cucumber, diced
- 2 tbsp balsamic vinegar
- 1/2 cup cheddar cheese, grated

Instructions

1. Prepare the Pasta Dough:
- In a large bowl, combine durum semolina flour and salt. Make a well in the center and add the eggs and olive oil.
- Mix together using a fork, gradually incorporating the flour into the eggs until a dough begins to form.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 20 minutes.

2. Cook the Lobster:
- Bring a pot of salted water to a gentle boil.
- Add the lobster tails and cook for 8-10 minutes until the shells turn bright red.
- Remove from heat, allow to cool slightly, and then extract the lobster meat, cutting it into bite-size pieces.
- In a pan, melt the butter with olive oil over medium heat, add lobster pieces, and sauté for 2-3 minutes. Season with salt and pepper. Set aside.

3. Prepare the Vegetables:
- In a large pan, heat olive oil over medium-high heat. Add onions, asparagus, bell peppers, broccoli, and mushrooms, and sauté for 5-7 minutes until tender.
- Add zucchini and spinach, cooking for an additional 3 minutes until the spinach wilts. Stir in tomatoes, roasted red peppers, and olives.
- Season vegetables with salt, pepper, lemon zest, and juice. Toss in fresh basil and parsley.

4. Cook the Pasta:
- Divide the rested pasta dough into quarters, rolling each section through a pasta machine to desired thickness.
- Cut into your preferred pasta shape, such as fettuccine or tagliatelle.
- Cook the fresh pasta in boiling salted water for 2-3 minutes until al dente. Drain and add directly to the vegetable mixture.

5. Assemble the Dish:
- Gently toss the pasta with the vegetables and lobster.
- Top with feta and fresh mozzarella, allowing the cheeses to soften slightly.
- Drizzle with balsamic vinegar and garnish with diced cucumber and a sprinkle of cheddar cheese.

6. Serve Hot:
- Plate the dish and serve immediately.

Preparation & Cooking Times

- Preparation Time: PT45M
45 minutes
- Cooking Time: PT25M
25 minutes
- Total Time: PT70M
1 hour and 10 minutes

Total Time

PT70M
1 hour and 10 minutes

Type of Dish

Dinner

Keywords

Lobster pasta, Vegetable medley, Homemade semolina pasta, Gourmet dinner, Balsamic vinegar recipe, Mediterranean flavors, Fresh mozzarella, Summer vegetables, Lobster tails, Elegant pasta dinner

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 2150

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