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Creamy Lobster Tail Pasta Recipe

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3.9 from 61 reviews

This Creamy Lobster Tail Pasta is a luxurious seafood dish featuring tender lobster meat tossed in a rich, velvety cream sauce infused with fresh tarragon, garlic, shallots, and a hint of white wine. Paired with linguine or fettuccine, the dish offers a perfect balance of savory, tangy, and buttery flavors, making it an ideal choice for special occasions or an elegant dinner at home.

Ingredients

For the Pasta

  • 8 oz long pasta (such as linguine or fettuccine)

For the Lobster

  • 2 medium lobster tails (6-8 oz each)

For the Sauce

  • 1/2 cup cherry tomatoes, halved
  • 2 cloves garlic, finely minced
  • Black pepper, to taste
  • 1/2 cup heavy cream (Organic Valley preferred)
  • 1/4 cup dry white wine
  • 2 tbsp butter
  • 1 tsp lemon zest
  • 2 sprigs fresh tarragon, minced
  • 1 shallot, finely minced
  • Salt, to taste
  • 2 tbsp olive oil (for sautéing)
  • Optional garnishes: fresh chopped chives, red pepper flakes, grated Parmesan cheese, extra lemon zest or lemon juice

Instructions

  1. Prepare the Lobster: If using live whole lobster, humanely kill it with a sharp knife at the top of the head, then twist off the tail and claws. Remove the shell using scissors or boil the lobster until fully cooked. For store-bought lobster tails, use kitchen shears to cut the shell along the sides and gently extract the meat, then roughly chop it.
  2. Prepare Ingredients: Mince garlic, shallot, and fresh tarragon. Zest the lemon and halve the cherry tomatoes lengthwise for optimal flavor release during cooking.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and reserve one cup of pasta water to adjust sauce consistency later.
  4. Sauté Aromatics and Tomatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced shallots and sauté until translucent. Add garlic and cook until softened without browning. Add cherry tomatoes and cook until they begin to blister. Remove pan from heat, pour in 1/4 cup dry white wine to deglaze, scraping any stuck bits for extra flavor.
  5. Cook the Lobster and Combine Ingredients: Return skillet to medium heat. Add chopped lobster meat, minced tarragon, and heavy cream. Sauté the lobster until fully cooked through (opaque and firm). If using boxed pasta, reduce the cream by half at this stage and adjust as needed. Stir in butter and lemon zest, simmer gently on low heat to emulsify the sauce and blend flavors.
  6. Combine Pasta and Finish: Add cooked pasta to the skillet with the sauce. Toss thoroughly to coat. Season with salt and black pepper to taste. Adjust sauce thickness by adding reserved pasta water or additional cream if necessary. Garnish with extra lemon zest or lemon juice, chopped chives, red pepper flakes, and optionally sprinkle Parmesan cheese over before serving warm.

Notes

  • Fresh lobster meat yields the best flavor and texture but store-bought lobster tails are a convenient alternative.
  • Reserve pasta water for adjusting sauce consistency to achieve a silky texture.
  • If you prefer a lighter sauce, reduce the amount of heavy cream or substitute part of it with milk or broth.
  • Be careful not to overcook the lobster as it can become tough and rubbery.
  • Garnish with fresh herbs and lemon juice to enhance the freshness and brightness of the dish.
  • Use high-quality dry white wine for the best flavor; a Sauvignon Blanc or Pinot Grigio works well.

Find it online: https://deliciousyum.com/creamy-lobster-tail-pasta-recipe/