Description
This Lobster Pasta with Cream Sauce is a luxurious and flavorful dish combining tender lobster meat with a rich, creamy sauce, fresh cherry tomatoes, and aromatic herbs. Perfect for a special occasion or an indulgent dinner, this recipe balances the sweetness of lobster with bright lemon zest and a touch of white wine for depth.
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
- 2 sprigs tarragon
- Salt and pepper to taste
Garnish
- Fresh lemon juice (for garnish)
- Chopped chives (optional)
- Red pepper flakes (optional)
- Parmesan cheese (optional)
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare the Lobster: If using a live lobster, humanely kill it by cutting down the back of the head, then twist off the tail and claws and carefully remove the shell with scissors. For lobster tails, cut down the middle of the shell from top to end using kitchen shears and gently extract the meat, chopping it roughly. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil and cook the tagliolini or chosen long pasta until al dente according to package directions. Drain the pasta, 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. Add the minced shallot and sauté until translucent, about 2-3 minutes. Add garlic and cook until fragrant, about 30 seconds. Toss in sliced cherry tomatoes and cook until slightly blistered, around 2 minutes. Carefully pour in the dry white wine and scrape the pan to deglaze, incorporating any flavorful browned bits.
- Add Lobster and Cream: Add the chopped lobster meat and tarragon sprigs to the skillet. Pour in the heavy cream and simmer gently until the lobster is cooked through and the sauce has thickened slightly, approximately 3-5 minutes.
- Finish the Sauce: Stir in the butter to emulsify and enrich the sauce. Add the lemon zest and lower the heat to keep warm without boiling.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet and toss thoroughly to coat the pasta with the sauce. Season with salt and pepper to taste. Use some of the reserved pasta water or additional cream as needed to achieve the desired sauce consistency.
- Garnish and Serve: Finish the dish by squeezing fresh lemon juice over the pasta and adding extra lemon zest. Optionally sprinkle with chopped chives, red pepper flakes, and grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Ensure not to overcook the lobster to maintain its tender texture.
- Reserve pasta water as it helps adjust sauce consistency and binds the sauce to the pasta.
- Use fresh tarragon for the best aromatic flavor.
- Parmesan cheese is optional but adds extra richness and umami.
- White wine can be substituted with chicken broth if preferred.
