Description
Delicious lobster pasta with a rich cream sauce featuring tender lobster meat, cherry tomatoes, and fresh tarragon. This elegant dish combines the delicate flavors of seafood with a luscious sauce, perfect for a special dinner or a refined meal at home.
Ingredients
Scale
Pasta and Lobster
- 8 oz Tagliolini or other long pasta
- 2 med Lobster tails (6-8 oz of meat)
Sauce
- ½ cup Heavy cream
- 1 Shallot
- 2 cloves Garlic
- ¼ cup Dry white wine
- ½ cup Cherry tomatoes sliced lengthwise
- 2 sprigs tarragon
- 1 teaspoon lemon zest
- 2 tbsps Butter
- Salt to taste
- Pepper to taste
- 2 tbsps Olive oil
Instructions
- Prepare the Lobster: Begin by breaking down the lobster tails. Using kitchen shears, cut down the middle of the shell on the top and bottom sides. Gently pull out the lobster tail meat and roughly chop it. Alternatively, boil the whole lobster until cooked, then extract the meat.
- Prep Aromatics and Vegetables: Mince the garlic, shallot, and fresh tarragon. Zest the lemon and slice the cherry tomatoes lengthwise.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and reserve one cup of pasta water.
- Sauté Shallots and Garlic: In a large skillet over medium heat, add olive oil and minced shallots. Cook until translucent, then add minced garlic and sauté until fragrant and softened.
- Add Tomatoes and Deglaze: Add the cherry tomatoes and toss until they begin to blister. Remove skillet from heat, add the white wine, and use a wooden spoon to scrape any browned bits off the pan.
- Cook Lobster and Add Cream: Return skillet to heat and add the uncooked lobster meat, minced tarragon, and heavy cream. Sauté the lobster until cooked through. If using boxed pasta, reduce cream by half initially.
- Finish Sauce: Add butter and lemon zest; stir to emulsify the sauce. Simmer on low heat gently.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss well to combine. Season with salt and pepper. Adjust the sauce consistency with reserved pasta water or additional cream if needed.
- Garnish and Serve: Garnish with extra lemon zest or lemon juice, fresh chopped chives, and red pepper flakes. Parmesan cheese is optional for topping. Serve immediately.
Notes
- Save the lobster shells to make a flavorful lobster stock by boiling them with water and aromatics.
- Serve this dish with crusty bread and a cold glass of champagne for a perfect pairing.
- Using fresh pasta is recommended; if using boxed pasta, reduce the heavy cream by half and add more as needed to achieve desired sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 24 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 46 mg
