Creamy Lobster Pasta (Print Version)
# Ingredients:
01 -
2 live lobsters (1½ pounds each) or 1 pound cooked lobster meat.
02 -
12 ounces linguine or fettuccine.
03 -
2 tablespoons olive oil.
04 -
4 tablespoons unsalted butter, divided.
05 -
1 small shallot, finely chopped.
06 -
2 garlic cloves, minced.
07 -
½ cup white wine.
08 -
1 cup heavy cream.
09 -
½ cup grated Parmesan cheese, plus more for serving.
10 -
¼ teaspoon dried thyme.
11 -
2 sprigs tarragon.
12 -
1 pinch red pepper flakes (optional).
13 -
½ teaspoon salt, or to taste.
14 -
¼ teaspoon black pepper, or to taste.
15 -
¼ cup chopped fresh parsley.
16 -
1 lemon (zest and juice).
# Instructions:
01 -
Boil salted water. Cook lobsters 8-10 minutes until red. Cool, then remove meat from claws, knuckles, and tails. Chop meat into bite-size pieces.
02 -
Boil salted water (can use lobster water). Cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta.
03 -
Heat oil and 2 tablespoons butter in a large skillet. Cook shallot until soft (2-3 minutes). Add garlic, cook 1 minute. Add wine, simmer 1 minute. Stir in cream. Add Parmesan gradually, stirring until melted. Mix in thyme, tarragon, red pepper flakes. Season with salt and pepper. Simmer 5 minutes until thickened.
04 -
Add pasta to sauce, toss well. Add pasta water if needed. Stir in lobster, remaining butter, parsley, lemon zest and juice. Heat 2-3 minutes. Serve with extra Parmesan and parsley.
# Notes:
01 -
Can substitute chicken broth for wine.
02 -
Works well with shrimp instead of lobster - just cook shrimp with the shallots and garlic, remove, then add back at the end.