Description
This Lobster Pasta with Cream Sauce recipe combines succulent lobster tails with a rich, creamy sauce and tender pasta for an elegant yet approachable meal. The sauce is flavored with garlic, shallots, cherry tomatoes, fresh tarragon, and a splash of dry white wine, finished with butter and lemon zest to create a luxurious balance of flavors. Perfect for special occasions or a decadent weeknight dinner, this dish delivers restaurant-quality taste with straightforward preparation.
Ingredients
Scale
Seafood and Pasta
- 2 medium Lobster tails (6–8 oz of meat)
- 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
Garnish and Seasoning
- Fresh lemon juice (for garnish)
- Salt and Pepper to taste
- Optional: chopped chives, red pepper flakes, Parmesan cheese
- 2 tablespoons Olive oil (for sautéing)
Instructions
- Prepare the Lobster: If using live lobster, quickly kill by cutting down the back of the head, then remove the tail and claws, extracting the meat carefully with scissors. For lobster tails, cut down the middle of the shell lengthwise with kitchen shears and gently remove the meat. Roughly chop the lobster meat.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliolini pasta and cook according to package instructions until al dente. 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. Add minced shallots and sauté until translucent, about 2-3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes and cook until they start to blister.
- Deglaze and Add Lobster: Pour in dry white wine and scrape the bottom of the skillet to deglaze and loosen any browned bits. Add the chopped lobster meat, tarragon sprigs, and heavy cream. Simmer gently until the lobster is heated through and the sauce slightly thickens, about 3-4 minutes.
- Emulsify the Sauce: Stir in butter to enrich and emulsify the sauce. Add lemon zest and reduce heat to low to keep warm.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce. Toss to coat the pasta evenly. Season with salt and pepper to taste. Add reserved pasta water or extra cream as needed to achieve the desired consistency of the sauce.
- Garnish and Serve: Finish the dish with a squeeze of fresh lemon juice, additional lemon zest, and optional garnishes such as chopped chives, red pepper flakes, and Parmesan cheese. Serve immediately while warm.
Notes
- Using fresh tarragon adds a wonderful aromatic flavor, but you can substitute with parsley if unavailable.
- If you prefer, substitute the tagliolini with linguine, fettuccine, or spaghetti.
- Reserve pasta water is key for adjusting sauce consistency without diluting flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Take care not to overcook the lobster to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
