Description
This Lobster Pasta with Cream Sauce is a luxurious seafood dish featuring tender lobster meat tossed in a delicate, creamy white wine sauce with fresh herbs and cherry tomatoes. Perfect for a special dinner, this recipe combines al dente tagliolini pasta with a rich, buttery sauce enhanced by lemon zest and fresh tarragon for a bright, flavorful finish.
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
Seasoning and Garnish
- Fresh lemon juice (for garnish)
- Salt and Pepper to taste
- Optional: chopped chives, red pepper flakes, Parmesan cheese
Instructions
- Prepare the Lobster: If using live lobster, quickly kill by cutting down the back of the head, then twist off the tail and claws and remove the shell with scissors. For lobster tails, cut down the middle of the shell lengthwise and gently extract the meat, chopping roughly.
- Cook the Pasta: Bring a large pot of salted water to a boil, cook pasta according to package instructions until al dente, then drain and reserve one cup of pasta water. Set pasta aside.
- Sauté Aromatics and Tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté minced shallot until translucent, then add garlic and cook until fragrant. Add cherry tomatoes and blister them slightly.
- Deglaze and Add Lobster: Pour in dry white wine and scrape the pan to deglaze. Add the chopped lobster meat, tarragon, and heavy cream. Simmer gently until the lobster is fully cooked and the sauce thickens slightly.
- Emulsify the Sauce: Stir in butter to give the sauce a silky texture and add lemon zest for brightness. Keep the sauce warm on low heat.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat all strands in the creamy sauce. Adjust the consistency by adding reserved pasta water or extra cream if necessary. Season with salt and pepper to taste.
- Final Touches and Serve: Finish the dish with a squeeze of fresh lemon juice, additional lemon zest, chopped chives, red pepper flakes, and optionally sprinkle with Parmesan cheese. Serve immediately while warm and flavorful.
Notes
- Using fresh lobster gives the best flavor, but cooked lobster meat can be substituted.
- Reserve pasta water to adjust the sauce consistency without thinning the flavor.
- Optional garnishes like chives, red pepper flakes, and Parmesan enhance flavor complexity.
- Be careful not to overcook lobster to keep it tender and juicy.
- This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
