Lobster Pasta With Cream Sauce

Lobster Pasta With Cream Sauce

Ingredients:
8 oz. Tagliolini or other long pasta
2 medium lobster tails

1/2 cup heavy ream
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
S&P to taste

Directions:

Begin by breaking down the lobster.  If you are breaking down a whole live lobster, begin by taking a sharp knife and cutting down-hand-on the line at the top of the head.  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 it is 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 the top to the end of the tail.  Do this to 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 lemonade slice the cherry tomatoes in half lengthwise.

Bring a pot of water to a boil and cook pasta according to the package directions 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 minced shallots.  Sweat until translucent., then add the minced garlic.  Once softened, add the cherry tomatoes and toss until they blister.  Then add the white wine (off the flame but while the pan is still hot) and use a wooden spoon to scrape any bits from the pan.

Add in the uncooked lobster meat, the minced tarragon, and the heavy cream.  Sauté the 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 the sauce and toss to combine.  Season with salt and pepper and, if necessary, add 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.

TIP:  I learned while dining in Italy, fish or seafood pasta never is topped with Parmesan.  Your choice!