Description
A luxurious Lobster Pasta with a rich creamy sauce featuring succulent lobster meat, fresh cherry tomatoes, tarragon, and a hint of lemon, tossed with tender tagliolini. Perfect for an indulgent seafood dinner in just 45 minutes.
Ingredients
Scale
Seafood
- 2 medium Lobster tails (6-8 oz of meat)
Pasta
- 8 oz Tagliolini or other long pasta
Sauce
- ½ cup Heavy cream
- 2 cloves Garlic, minced
- 1 Shallot, minced
- ¼ cup Dry white wine
- 2 tbsp Butter
- ½ cup Cherry tomatoes, sliced lengthwise
- 1 teaspoon Lemon zest
- Fresh lemon juice (for garnish)
- 2 sprigs Tarragon
- Salt and Pepper to taste
Instructions
- Prepare the Lobster: If using a live lobster, quickly kill it by cutting down the back of the head and twisting off the tail and claws. Remove the shell with scissors. For lobster tails, cut down the middle of the shell with kitchen shears and gently extract the meat, then chop roughly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the tagliolini until al dente as per package instructions. Drain, reserving one cup of pasta water, and set aside.
- Prepare the Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the minced shallot until translucent, then add the garlic and cook until fragrant. Add the sliced cherry tomatoes and allow them to blister slightly. Carefully pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom.
- Add Lobster and Cream: Stir in the chopped lobster meat, tarragon sprigs, and heavy cream. Simmer gently until the lobster is fully cooked through and the sauce has thickened slightly.
- Add Butter and Lemon: Stir in the butter to emulsify and enrich the sauce, then add the lemon zest. Reduce heat to low to keep the sauce warm without breaking.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce and toss thoroughly to coat. Season with salt and pepper to taste. If needed, add some reserved pasta water or additional cream to achieve the desired consistency.
- Garnish and Serve: Finish with a squeeze of fresh lemon juice, extra lemon zest, chopped chives, red pepper flakes, and optional Parmesan cheese. Serve immediately while warm and enjoy.
Notes
- Fresh lobster meat can also be substituted with pre-cooked lobster for a quicker preparation.
- Reserve pasta water to adjust sauce consistency and enhance creaminess.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
- This dish pairs beautifully with a crisp white wine and a light green salad.
- Make sure not to overcook the lobster to keep it tender and juicy.
