Omani Lobster Penne

Khalab Restaurant
Al Nahda Resort & Spa
Muscat - Oman

Ingredients : a recipe serves 4 persons

400g Penne Pasta /cooked al dente
35ml Olive Oil
2 small Red Onion/diced
2 gloves of garlic /finely chopped
1teaspoon tomato paste
½ teaspoon Sambal Oelek
60g sun dried tomatoes/julienne
120ml light fish stock
250ml fresh cream
About 320g lobster tail meat with out shell
A couple of fresh basil leaves/tired into pieces
Parmesan Cheese Shavings (to your liking)

Method

Cook the pasta “al dente” in salty water with a drop of olive oil, strain the cooked pasta and shock down with cold ice water, set aside.

Heat olive oil in a large pan, add onion, garlic, tomato paste, Sambal Oelek, sun dried tomatoes and sauté till lightly brown, add the fish stock and reduce the existing liquid to half of the amount on a medium fire.

Add the fresh cream and let it simmer for about 8minutes or till the cream takes on a silky consistency, than add the lobster pieces and keep simmering on a medium fire maximum 2-3 minutes not to overcook the lobster.

Reheat your penne pasta shortly and let the pasta cook together with the lobster sauce for another minute.

Portion your pasta into 4 hot pasta plates, top with the basil leaves and to your liking with some fresh parmesan cheese shavings.