Description
This Lobster Pasta with Cream Sauce is an elegant and indulgent dish combining tender lobster meat with a rich, creamy sauce, fresh cherry tomatoes, and a hint of lemon zest. Perfect for a special occasion or a luxurious weeknight dinner, it features delicate tagliolini pasta tossed in a luscious sauce enhanced with tarragon and quality white wine.
Ingredients
Scale
Lobster
- 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, chopped
- Salt and pepper to taste
Garnish
- Fresh lemon juice (for garnish)
- Optional chopped chives, red pepper flakes, and Parmesan cheese
Instructions
- Prepare the Lobster: If using whole live lobster, humanely kill it by quickly cutting down the back of the head, then twist off the tail and claws, removing the shell with scissors. For lobster tails, cut down the middle of the shell from top to end with kitchen shears and gently extract the meat, chopping it roughly into bite-sized pieces.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the tagliolini until al dente following package instructions. 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. Sauté the minced shallot until translucent, then add the garlic and cook until fragrant, about 30 seconds. Add the cherry tomatoes and allow them to blister slightly to release their sweetness.
- Deglaze and Add Lobster: Pour in the dry white wine, scraping the bottom of the pan to deglaze and lift all flavorful bits. Add the chopped lobster meat, tarragon, and heavy cream, stirring to combine. Simmer gently until the lobster is fully cooked through and the sauce thickens slightly, about 3-5 minutes.
- Finish the Sauce: Stir in the butter to emulsify and enrich the sauce. Add the lemon zest for brightness and adjust the heat to low to keep the sauce warm without simmering.
- Combine Pasta and Sauce: Toss the cooked pasta directly in the skillet with the cream sauce and lobster. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water or additional cream to reach the desired consistency.
- Garnish and Serve: Plate the pasta and finish with a squeeze of fresh lemon juice and extra lemon zest. Optionally sprinkle with chopped chives, red pepper flakes for heat, and grated Parmesan cheese for extra richness. Serve immediately to enjoy it at its creamy best.
Notes
- Use fresh lobster tails for the best flavor; canned or pre-cooked lobster will alter the texture.
- Reserve pasta water to help loosen the sauce and improve coating of the pasta.
- The white wine can be substituted with a splash of seafood or chicken broth if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream, but sauce richness will be affected.
- Serving suggestion: pair with a crisp green salad and a dry white wine like Sauvignon Blanc.
