Description
This elegant Lobster Pasta with Cream Sauce combines succulent lobster meat with a rich, creamy sauce infused with garlic, shallots, cherry tomatoes, and a hint of tarragon. Tossed with tender tagliolini pasta and finished with fresh lemon zest and juice, this dish offers a perfect balance of flavors ideal for a special occasion or a decadent weeknight meal.
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, chopped
- Salt and pepper to taste
Garnish
- Fresh lemon juice (for garnish)
- Additional lemon zest
- Chopped chives (optional)
- Red pepper flakes (optional)
- Parmesan cheese (optional)
Instructions
- Prepare Lobster: If using a live lobster, humanely kill it by slicing down the back of the head, then twist off the tail and claws. Remove the shell using scissors. For lobster tails, cut down the middle of the shell with kitchen shears and gently extract the meat. Roughly chop the lobster meat and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the tagliolini pasta until al dente according to package instructions. Drain the pasta, reserving one cup of the pasta water, and set aside.
- Sauté Aromatics and Tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the minced shallot until translucent. Add minced garlic and cook until fragrant. Toss in cherry tomatoes and allow them to blister slightly.
- Deglaze and Simmer Lobster: Carefully pour in the dry white wine to deglaze the pan, scraping up any browned bits. Add the chopped lobster meat, tarragon, and heavy cream. Simmer gently until the lobster is cooked through and the sauce slightly thickens.
- Finish the Sauce: Stir in butter to emulsify the sauce fully, creating a smooth, rich texture. Add lemon zest and adjust heat to low to keep warm without boiling.
- Toss Pasta with Sauce: Add the cooked pasta directly into the skillet with the sauce. Toss to coat evenly. Season with salt and pepper to taste. Add reserved pasta water or more cream as needed to reach the desired sauce consistency.
- Garnish and Serve: Finish with a squeeze of fresh lemon juice and additional lemon zest. Optionally, sprinkle with chopped chives, red pepper flakes, and Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- For best flavor, use fresh lobster tails or whole lobsters.
- Reserve pasta water to adjust sauce consistency while tossing with pasta.
- White wine adds acidity and depth; substitute with seafood stock if preferred.
- Parmesan cheese, chives, and red pepper flakes are optional but add wonderful flavor and color contrast.
- Make sure not to overcook the lobster to maintain its tender texture.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
