Description
Indulge in a luxurious Lobster Pasta with Cream Sauce, combining tender lobster meat, fresh cherry tomatoes, and a rich, savory cream sauce infused with garlic, shallots, and tarragon for a gourmet seafood dish that impresses at any occasion.
Ingredients
Units
Scale
For the Pasta
- 8 oz Tagliolini or other long pasta
For the Lobster
- 2 medium lobster tails (6–8 oz of meat)
For the Sauce
- 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 tablespoons butter
Additional Ingredients
- Salt to taste
- Pepper to taste
Instructions
- Prepare the Lobster: If using live lobster, cut down the head to kill it, then twist off the tail and claws, and remove the shell with scissors. For lobster tails from the store, cut down the middle of the shell and extract the meat, then roughly chop the meat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and reserve about one cup of pasta water.
- Make the Sauce: In a large skillet over medium heat, add 2 tablespoons of olive oil. Sweat the minced shallot until translucent, then add minced garlic. When softened, add cherry tomatoes and blister them. Pour in white wine off the heat and deglaze the pan.
- Add Lobster and Cream: Add the chopped lobster meat, minced tarragon, and heavy cream to the skillet. Cook until the lobster is just cooked through, about 3-4 minutes.
- Finish the Sauce: Stir in butter until melted and emulsify the sauce. Add lemon zest. Lower heat to simmer and adjust seasoning with salt and pepper. Add pasta to the sauce, tossing to coat. If needed, incorporate reserved pasta water or more cream to reach desired consistency.
- Serve: Plate the lobster pasta, garnished with extra lemon zest, chopped chives, red pepper flakes, and optional Parmesan. Serve immediately with crusty bread and champagne for extra indulgence.
Notes
- Save lobster shells for making lobster stock by boiling them with aromatics for a flavorful broth.
- Using fresh pasta enhances the dish; if using boxed pasta, reduce the cream amount by half and adjust as needed.
- For added flavor, sprinkle with freshly chopped herbs or a squeeze of lemon before serving.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- 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
