Indulge in Lobster Pasta with white wine, cream, lemon, herbs, garlic, a bit of spice and confit tomatoes. A creamy rich pasta dish to make at home and share with the ones you love.
1head garliccut off ¼ inch of top to expose cloves
zest of 1 lemon
1teaspoonkosher salt
¼teaspooncrushed red pepper
¼teaspoonblack pepper
1cupolive oil
Lobster
1lbslobster tailI used 4, 4oz tails
1tsp kosher salt
Pasta
16ozpastaI used creste de gallo
1tbsp kosher salt for boiling water
1drizzleolive oilfor pasta water
Sauce
4tbsp unsalted butter
1largeshallotsmall dice
3clovesgarlicminced
¾teaspoonkosher salt
¼teaspooncrushed red pepper
¼teaspoondried tarragon
½cupwhite winedry
4ozlobster water from pot lobster was boiled in
4oz pasta waterfrom pot pasta was boiled in
½cup heavy cream
zest of 1 lemon
1cupconfit tomatoes
1tablespoonfresh dill picked from stem
4ozparmesan cheese
Instructions
Tomato Confit
Preheat oven to 250°F
Add all tomato confit ingredients to a baking dish with high sides. Bake for 2-2½ hours until tomatoes are soft and starting to brown on top. Remove from oven and let cool slightly. Tomatoes should be removed from oil before adding to pasta sauce.
Lobster
Boil a pot with 2 quarts of water, add salt then lobster tails. Boil just until cooked, about 3-4 minutes, depending on size
Remove from water and shock lobster tails in cold water. Reserve 1 cup of water from hot lobster pot Remove lobster from water, crack lobster tail using a kitchen towel, remove meat and cut into ½ inch chunks
Pasta
Boil water with salt and oil then cook pasta according to package directions. Drain and set aside. Save 1 cup of pasta water
Sauce
Heat butter in a large skillet over medium heat. Add shallots and cook until translucent.
Turn the heat down to low-medium and add minced garlic, salt, crushed red pepper and tarragon. Cook until fragrant, about 20 seconds
Deglaze pan with white wine. Reduce by half
Stir in lobster water, pasta water and heavy cream. Let simmer 5 minutes. Add tomatoes from confit (just tomatoes, do not add oil) and lemon zest
While sauce is simmering, remove lobster meat from shell. Cut into ½ inch chunks. After sauce is done simmering, add lobster and pasta. Stir around until warm then serve. Garnish with fresh dill and parmesan cheese
Notes
Make tomato confit ahead to save time. Tomatoes can be made up to 1 week in advance then held in an airtight container in the fridge. Bring to room temp or heat slightly to liquify oil before using. Buy raw lobster and cook it yourself. Pre-cooked lobster does not taste the same. Cut the top of the lobster tail with kitchen shears then pull meat for easy removal.Use any pasta shape you like. Something that will hold the sauce works best.