Pasta with a Lobster Cream Sauce
Recipe: #13969
August 22, 2014
Categories: Lobster, Italian, Fathers Day, Mothers Day Romantic Dinner, Sunday Dinner, No Eggs, Wine, Fresh Tomatoes, Heavy Cream, Italian Dinner, more
"This is such an 'Old' classic recipe. It's on Bon Appetite, Southern Living, Woman's Day, Pinterest, and a host of other sites these days - it's pretty much every where you look. This is the classic - 'basic' recipe for the sauce. Then, simply add the lobster; and, toss with your favorite pasta. Also, using good ingredients for this recipe, is the key. Fresh herbs, a good white wine; and ... fresh pasta, if you can. It's a rich decadent dish; and, a bit pricy - so, don't skimp. And, it is NOT a weeknight meal; nor a regular weekend meal. This is a meal to serve for special guests, entertaining ... or that special date night or occasion. Now, this recipe will serve, 3-4 depending on other sides (because it is so rich); so, adjust accordingly. Also, remember ... that, even though the lobster is expensive; the rest of the ingredients are inexpensive. Just WATCH for sales - frozen lobster tails I find actually work best in this dish."
Ingredients
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- SAUCE
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- Garnish
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Nutritional
- Serving Size: 1 (713.8 g)
- Calories 859.3
- Total Fat - 25.4 g
- Saturated Fat - 9.9 g
- Cholesterol - 655.2 mg
- Sodium - 1900.6 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 2.5 g
- Sugars - 1.6 g
- Protein - 84.5 g
- Calcium - 483.2 mg
- Iron - 8.9 mg
- Vitamin C - 85.2 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Lobster ... A couple of notes with the lobster. You can use pre-cooked tails; as long as they are still in the shell. But, I prefer to cook my own. Either will work. If using pre-cooked tails; simply remove the meat to a small bowl, rough chop, cover and refrigerate; but, reserve the shells.
Step 2
If using frozen un-cooked tails; first, remove from the package and transfer to a bowl; and, tightly cover with plastic wrap. Thaw in the refrigerator a good 8-10 hours. Then, before cooking, you want to let the tails come to room temperature. Bring a large pot, with 5-6 cups of salted water up to a boil; add 3 of the tails - do NOT over crowd the pot. They will take 8-10 minutes to cook, until bright red; and, the lobster meat is opaque and tender. Obviously, if the tails are smaller; cooking time will be shorter. This cooking time is based on 8 oz tails.
Step 3
Once the tails are done; transfer to a colander to drain and cool. Then, remove from the shell; and, rough chop the meat.
Step 4
Sauce ... Add the lobster shells to a large pot with the olive oil, and saute on medium high heat for 2-3 minutes. Then, reduce the heat to medium; and, add the shallots, garlic, red pepper flakes, and cook just a minute, stirring often. DO NOT let the shallots or garlic burn. Add the tomato paste, diced tomatoes, sherry and white wine, white wine vinegar, broth, fresh herbs; and stir to combine. Cook a couple of minutes. Then, add the heavy cream, and reduce to medium low heat. Simmer, covered for 10 minutes (stirring a couple of times); then, 10 minutes uncovered.
Step 5
Strain the sauce in a colander or strainer; and transfer back to the same pot, and remove from the heat. Season with salt and pepper - only if necessary, and cover to keep warm. You could always do this ahead of time; and, reheat the sauce.
Step 6
Pasta ... Cook the pasta according to package directions, in plenty of salted water. Please note, that fresh pasta cooks much quicker than dry pasta. Drain, and reserve a little pasta water (about 1 cup). Return the pasta to the pot; and cover to keep warm.
Step 7
Finish ... Add the lobster (room temperature) to the sauce for just a minute or two to warm up. Then, add the sauce to the pasta, and toss to combine. I always keep a little pasta water on hand, it's just nice to add a little to thin out the sauce - if you want. It isn't necessary. The heat from the pasta and the sauce will be enough to warm up the lobster.
Step 8
Serve and ENJOY! ... Garnish with plenty of chives and parsley; and crusty bread on the side. It is very rich and decadent; but, oh so worth it. Sides if anything - a simple green or fruit salad, and vegetable.
Tips
No special items needed.