Description
This Lobster Pasta with Cream Sauce is a luxurious and flavorful dish featuring tender lobster meat simmered in a rich cream sauce with shallots, garlic, white wine, cherry tomatoes, and fresh tarragon. Tossed with tagliolini pasta and finished with lemon zest and butter, this elegant seafood pasta is perfect for special occasions or indulgent dinners.
Ingredients
Scale
Pasta
- 8 oz Tagliolini or other long pasta
Lobster and Sauce
- 2 med Lobster tails (6-8 oz of meat)
- 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 tablespoons Butter
- 2 tablespoons Olive oil
- Salt to taste
- Pepper to taste
Instructions
- Prepare Lobster: Begin by breaking down the lobster tails. Using kitchen shears, cut down the middle of the shell on top and bottom sides and gently pull out the meat. Roughly chop the lobster meat and set aside. If using whole lobsters, kill humanely and boil until cooked through before extracting meat.
- Prep Aromatics: Mince the garlic, shallot, and fresh tarragon. Zest the lemon and slice the cherry tomatoes lengthwise.
- 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 one cup of pasta water.
- Sauté Shallots and Garlic: In a large skillet over medium heat, heat 2 tablespoons olive oil. Add minced shallots and sweat until translucent, then add minced garlic and cook until softened.
- Add Tomatoes and Wine: Add the cherry tomatoes and toss until they begin to blister. Remove skillet from heat, pour in the white wine and scrape up any browned bits from the pan.
- Cook Lobster in Sauce: Return skillet to medium heat. Add uncooked lobster meat, minced tarragon, and heavy cream. Cook until lobster meat is cooked through. For boxed pasta, reduce cream by half initially, adding more as needed.
- Finish Sauce: Stir in butter and lemon zest to emulsify the sauce. Simmer gently on low heat to meld flavors.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet. Toss to combine thoroughly. Season with salt and pepper. Add reserved pasta water or extra cream as needed to achieve desired sauce consistency.
- Garnish and Serve: Garnish with additional lemon zest or lemon juice, fresh chopped chives, and red pepper flakes. Parmesan cheese is optional. Serve immediately.
Notes
- Save lobster shells to make a flavorful lobster stock by boiling them with aromatics in water.
- Serve with crusty bread and a chilled glass of champagne for a perfect meal.
- Prefer fresh pasta for best texture; if using boxed pasta, reduce cream amount by half and adjust as needed.
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
