Lobster Pasta with Cream Sauce
This creamy Lobster Pasta is decadent, rich, and just heavenly! With lobster meat, a white wine cream sauce, cherry tomatoes, this dish has tons of flavor. It's so easy to toss together and is sure to be a hit!
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Servings: 3 people
Calories: 450kcal
Equipment
- Kitchen Shears
- Large saucepan
- Medium pot
- Cutting Board
- Sharp Knife
- Pair of tongs
Ingredients
- 8 oz Tagliolini or other long pasta
- 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 tbsps Butter (or more)
- Salt to taste
- Pepper to taste
Instructions
- Begin by breaking down the lobster. If you're breaking down a whole, live lobster, begin by taking a sharp knife and cutting down–hard–on the line at the top of the head (I know, its gruesome). This kills the lobster immediately and prevents any further suffering. From there, twist off the tail, then the claws, and proceed to remove the shell using a pair of scissors. Alternatively, after killing the lobster, boil it whole until cooked through.
- If using lobster tails from the grocery store or fish market, just take kitchen shears and cut down the middle of the shell from top to the end of the tail. Do this on the top and bottom sides of the lobster tail. Then, gently pull the lobster tail meat out. Give the meat a rough chop.
- Mince the garlic and shallot, along with the fresh tarragon. Zest the lemon and slice the cherry tomatoes in half lengthwise.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and reserve a cup of pasta water just in case.
- In a large skillet over medium heat, add about 2 tablespoons of olive oil and the mince shallots. Sweat until translucent, then add the minced garlic. Once softened, add the cherry tomatoes and toss until they begin to blister. Then, add the white wine (off of the flame, but while pan is still hot) and use a wooden spoon to scrape any bits off of the pan.
- Add in the uncooked lobster meat, the minced tarragon, and the heavy cream. Sauté lobster meat until cooked through.
- If you are using boxed pasta, rather than fresh, reduce the amount of cream by HALF, adding more as needed.
- Add butter and emulsify, along with lemon zest. Simmer on low.
- Add the cooked pasta to the sauce and toss to combine. Season with salt and pepper and, if necessary, add any more pasta water or cream until the sauce is the consistency you like.
- Garnish with more lemon zest or lemon juice, fresh chopped chives, and red pepper flakes. Parmesan cheese is optional on top.
Video
Notes
- Save the lobster shells for lobster stock! Just store clean shells in an airtight container and, later, boil with water and aromatics until you have a fragrant, red stock!
- Serve this with a slice of crusty bread and a cold glass of champagne!
- I recommend using fresh pasta in this recipe. If using boxed pasta, reduce the amount of heavy cream by half, then add more as needed!
Nutrition
Calories: 450kcal | Carbohydrates: 62g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 24mg | Potassium: 353mg | Fiber: 3g | Sugar: 5g | Vitamin A: 761IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 2mg
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