Lobster Pasta
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.
Servings: 4 servings
Calories: 815kcal
Equipment
- 1 colander
Ingredients
Confit Tomatoes
- 18 oz cherry tomatoes
- 1 head garlic cut off ¼ inch of top to expose cloves
- zest of 1 lemon
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- 1 cup olive oil
Lobster
- 1 lbs lobster tail I used 4, 4oz tails
- 1 tsp kosher salt
Pasta
- 16 oz pasta I used creste de gallo
- 1 tbsp kosher salt for boiling water
- 1 drizzle olive oil for pasta water
Sauce
- 4 tbsp unsalted butter
- 1 large shallot small dice
- 3 cloves garlic minced
- ¾ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon dried tarragon
- ½ cup white wine dry
- 4 oz lobster water from pot lobster was boiled in
- 4 oz pasta water from pot pasta was boiled in
- ½ cup heavy cream
- zest of 1 lemon
- 1 cup confit tomatoes
- 1 tablespoon fresh dill picked from stem
- 4 oz parmesan 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.
Nutrition
Calories: 815kcal | Carbohydrates: 94g | Protein: 33g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 1065mg | Potassium: 715mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1722IU | Vitamin C: 31mg | Calcium: 437mg | Iron: 3mg
