Pasta with a Lobster Cream Sauce Recipe

"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."

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.