Description
This Lobster Pasta with Cream Sauce recipe combines succulent lobster meat with a rich, creamy sauce and fresh cherry tomatoes, all tossed with delicate tagliolini pasta. Infused with garlic, shallots, white wine, lemon zest, and tarragon, this elegant yet straightforward dish is perfect for a special occasion or a luxurious 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 Olive oil
- 2 tbsp Butter
- ½ cup Cherry tomatoes, sliced lengthwise
- 1 teaspoon Lemon zest
- 2 sprigs Fresh tarragon
- Fresh lemon juice (for garnish)
- Salt and Pepper to taste
Optional Garnishes
- Chopped chives
- Red pepper flakes
- Parmesan cheese
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. Remove the shell using kitchen scissors. For lobster tails, cut the shell down the middle from top to end and gently extract the meat, then chop it roughly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the 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. Add minced garlic and cook until fragrant. Toss in the sliced cherry tomatoes and cook until they blister slightly. Pour in the dry white wine and scrape the pan to deglaze. Add the chopped lobster meat, fresh tarragon sprigs, and heavy cream. Simmer gently until the lobster is fully cooked and the sauce thickens.
- Add Butter and Lemon: Stir in the butter to emulsify the sauce smoothly, then add the lemon zest. Lower the heat to keep the sauce warm without boiling.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet and toss to coat everything evenly in the sauce. Season with salt and pepper to taste. If the sauce is too thick, add some reserved pasta water or extra cream to achieve the desired consistency.
- Garnish and Serve: Finish the dish with a squeeze of fresh lemon juice and optional garnishes such as additional lemon zest, chopped chives, red pepper flakes, and Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Using fresh tarragon enhances the flavor, but dried can be used in a pinch.
- Reserve pasta water to adjust sauce consistency for a silkier texture.
- For a lighter option, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
- Be careful not to overcook the lobster to keep it tender.
- Parmesan is optional and can be omitted for a dairy-free variation.
