Lobster Cream Pasta with Cherry Tomatoes Recipe
Indulge in an exquisite culinary experience with this rich and vibrant Lobster Cream Pasta. Succulent lobster meat is gently simmered in a luscious white wine cream sauce, brightened by sweet cherry tomatoes and fragrant tarragon. This elegant dish delivers gourmet flavors in under an hour, making it perfect for a special occasion or an elevated weeknight meal.
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Servings
2-3 servings
Keywords
Lobster pastacreamy tomato saucegourmet seafood pastatagliolini lobsterquick lobster recipedate night pastawhite wine pastafresh tarragonelegant dinnerItalian pasta recipe
Why This Recipe Delivers
- Luxurious flavor profile that feels restaurant-quality yet is easily achievable at home.
- Surprisingly quick to prepare, making an elegant dish accessible for busy evenings.
- Features fresh, vibrant ingredients like sweet cherry tomatoes and aromatic tarragon.
- Perfect for special occasions, romantic dinners, or simply elevating a weeknight meal.
- The rich cream sauce beautifully complements the delicate sweetness of the lobster.
Ingredients
- 225 g (8 oz) tagliolini or other long pasta
- Approximately 340-450 g (12-16 oz) lobster meat, from 2 medium lobster tails
- 120 ml (½ cup) heavy cream
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 60 ml (¼ cup) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- Approximately 100-120 g (½ cup) cherry tomatoes, sliced lengthwise
- 2 sprigs fresh tarragon, minced, plus extra for garnish
- 5 ml (1 teaspoon) lemon zest, plus extra for garnish
- 30 g (2 tablespoons) unsalted butter
- 30 ml (2 tablespoons) extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chopped chives, for garnish (optional)
- Red pepper flakes, for garnish (optional)
- Parmesan cheese, freshly grated, for garnish (optional)
Instructions
- Prepare Lobster. Begin by carefully breaking down the lobster tails. Using sturdy kitchen shears, make a cut down the middle of the top and bottom sides of each shell. Gently pull the raw lobster meat out of the shells. Roughly chop the extracted lobster meat into bite-sized pieces and set aside. If you are using whole lobsters, ensure they are humanely killed before boiling them until cooked through, then extract the meat and chop it.
- Prep Aromatics. Mince the shallot and garlic finely. Remove the leaves from the fresh tarragon sprigs and mince them. Using a fine grater, zest the lemon, being careful to only get the yellow part. Slice the cherry tomatoes lengthwise to create appealing halves.
- Cook Pasta. Bring a large pot of generously salted water to a rolling boil. Add the tagliolini or your chosen long pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve approximately 240 ml (1 cup) of the starchy pasta water; this will be crucial for emulsifying the sauce later.
- Sauté Shallots and Garlic. In a large, deep skillet or high-sided pan, heat the 30 ml (2 tablespoons) of olive oil over medium heat. Add the minced shallots and sweat them gently, stirring occasionally, until they become translucent and fragrant, which usually takes about 2-3 minutes. Then, add the minced garlic and cook for another minute until softened, being careful not to brown it.
- Add Tomatoes and Wine. Introduce the sliced cherry tomatoes to the skillet. Toss them with the shallots and garlic, allowing them to cook for 2-3 minutes until they begin to soften and slightly blister. Remove the skillet from the heat momentarily and carefully pour in the 60 ml (¼ cup) of dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, deglazing it thoroughly to incorporate all the flavor.
- Cook Lobster in Sauce. Return the skillet to medium heat. Add the uncooked chopped lobster meat, minced tarragon, and 120 ml (½ cup) of heavy cream. Stir gently and cook just until the lobster meat turns opaque and is cooked through, typically 3-5 minutes, depending on the size of the pieces. Be careful not to overcook the lobster, as it can become rubbery. If using a boxed pasta and aiming for a thicker sauce, you may initially reduce the cream by half, adding more as needed at the end.
- Finish Sauce. Remove the skillet from the heat. Stir in the 30 g (2 tablespoons) of unsalted butter and the 5 ml (1 teaspoon) of lemon zest. The butter will help to emulsify the sauce, making it silky smooth and glossy. Return the skillet to very low heat and simmer gently for another 1-2 minutes to allow the flavors to meld beautifully.
- Toss Pasta with Sauce. Add the drained, al dente pasta directly into the skillet with the sauce. Use tongs to toss and combine thoroughly, ensuring every strand is coated. Season with salt and freshly ground black pepper to taste. If the sauce seems too thick or needs loosening, add a splash of the reserved pasta water or a little extra cream until you achieve your desired consistency.
- Garnish and Serve. Transfer the pasta immediately to warm serving bowls. Garnish generously with additional lemon zest, a squeeze of fresh lemon juice, fresh chopped chives, and a sprinkle of red pepper flakes for a touch of heat. Freshly grated Parmesan cheese is an optional but delicious addition for those who enjoy dairy with seafood. Serve at once to enjoy its peak freshness.
Tools You’ll Need
- Large stockpot for pasta
- Large, deep skillet or high-sided pan
- Kitchen shears
- Sharp chef's knife
- Cutting board
- Fine grater or zester
- Wooden spoon or silicone spatula
- Tongs
- Measuring cups and spoons
Essential Success Tips
- Do not overcook the lobster; it cooks very quickly and can become tough if left on the heat for too long. Remove it from heat as soon as it turns opaque.
- Always cook pasta to al dente. It will continue to cook slightly when tossed with the hot sauce, preventing a mushy texture.
- Use a good quality dry white wine that you would enjoy drinking. Its flavor will be concentrated in the sauce.
- Taste the sauce frequently as you go and adjust seasoning (salt, pepper, a touch more lemon) to achieve perfect balance.
- Have all your ingredients prepped and measured (mise en place) before you start cooking, as the process moves quickly.
Professional Cooking Secrets
- To intensify the tarragon flavor, gently bruise the tarragon sprigs before mincing, or infuse your olive oil with a tarragon stem while it heats.
- For an even richer sauce, consider adding a teaspoon of lobster base or a touch of good quality fish stock along with the cream to deepen the seafood notes without overpowering.
- If you want to achieve perfectly peeled tomatoes, quickly blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off, enhancing the sauce's texture.
Notes
- Storage: Leftover lobster pasta is best enjoyed fresh. If you must store it, refrigerate promptly in an airtight container for up to 1 day. Reheat gently on the stovetop with a splash of cream or pasta water to loosen the sauce.
- Variations: Feel free to experiment with other herbs like chives or parsley if tarragon isn't your preference. A pinch of chili flakes added with the garlic can introduce a delightful subtle heat.
Frequently Asked Questions
Can I use frozen lobster tails for this recipe?
Yes, absolutely! Ensure they are fully thawed in the refrigerator overnight or under cold running water before preparing them. The cooking time for the lobster meat will remain similar.
What if I don't have white wine?
While white wine adds a depth of flavor and acidity that is hard to replicate, you can substitute it with an equal amount of chicken or vegetable broth, perhaps with a squeeze of fresh lemon juice added at the end to compensate for the acidity.
Can I make this dish ahead of time?
This dish is best enjoyed immediately after preparation, as the pasta can absorb too much sauce and the lobster can overcook or become tough upon reheating. You can prep all your ingredients (mise en place) a few hours ahead to make the final assembly quicker.
Nutrition Facts (Per Serving)
Estimated per serving (for 2-3 servings): Calories: 650-800, Protein: 35-45g, Fat: 40-55g, Carbs: 50-65g. This is a rich dish, high in healthy fats and protein.
Allergy Information
Contains shellfish (lobster), dairy (heavy cream, butter, optional Parmesan), and gluten (pasta). For a gluten-free version, use gluten-free pasta.
No comment