Description
A luxurious and flavorful lobster pasta with a rich cream sauce, infused with fresh herbs, garlic, and cherry tomatoes, perfect for a special occasion or a gourmet weeknight dinner.
Ingredients
Units
Scale
Seafood
- 2 med Lobster tails (6-8 oz of meat)
Pasta
- 8 oz Tagliolini or other long pasta
Sauce and Aromatics
- 1/2 cup Heavy cream
- 1 Shallot
- 2 cloves Garlic
- 1/4 cup Dry white wine
- 1/2 cup Cherry tomatoes sliced lengthwise
- 2 sprigs tarragon
- 1 teaspoon lemon zest
- 2 tbsps Butter (or more)
Seasonings and Garnishes
- Salt to taste
- Pepper to taste
- Optional: Lemon juice, chopped chives, red pepper flakes, Parmesan cheese
Instructions
- Prepare the Lobster: If using live lobster, kill it quickly by cutting down on the head line, twist off the tail and claws, and remove the shell with scissors. If using pre-cooked lobster tails, cut down the middle of the shell from top to tail end with kitchen shears and gently extract the meat, chopping it roughly.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve a cup of pasta water for adjusting sauce consistency.
- Make the Sauce: In a large skillet over medium heat, add 2 tablespoons of olive oil. Sweat the minced shallots until translucent, then add minced garlic and cook until fragrant. Toss in the cherry tomatoes and cook until blistered. Carefully add white wine off the heat, scraping any bits from the pan.
- Add Lobster Meat & Cream: Add the chopped lobster meat, minced tarragon, and heavy cream to the skillet. Cook until the lobster is heated through and the sauce thickens slightly, about 3-5 minutes.
- Finish Sauce: Add butter and emulsify it into the sauce, then stir in lemon zest. Season with salt and pepper. Reduce heat to low and keep warm.
- Combine Pasta & Sauce: Add cooked pasta to the skillet and toss to coat thoroughly. Adjust the sauce’s consistency with reserved pasta water as necessary, adding more cream if desired.
- Serve: Garnish with extra lemon zest, chopped chives, red pepper flakes, and grated Parmesan cheese if desired. Serve immediately with crusty bread and a glass of champagne.
Notes
- Save the lobster shells for making lobster stock, which can be used in other recipes for added flavor.
- If using boxed pasta, reduce the amount of heavy cream by half and add more if needed to get the desired sauce consistency.
- For a richer flavor, finish with a squeeze of fresh lemon juice or a sprinkle of fresh herbs.
- This dish pairs beautifully with a light salad or steamed vegetables.
Nutrition
- Serving Size: 1 plate (about 1/3 of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 46 mg
