Creamy Lobster Pasta
Creamy Lobster Pasta combines tender lobster meat, rich cream sauce, and perfectly cooked pasta into a luxurious and satisfying dish. Perfect for special occasions, it offers the perfect blend of comfort and elegance.
Ingredients
- 1 lb 500g lobster tails
- 2 cups cream
- ⅔ cup white wine
- ½ onion
- 4 whole garlic cloves smashed
- 2 bay leaves
- 1 sprig fresh dill
- ½ tsp peppercorns or black pepper
- 1 tsp salt
For the Lobster Pasta Sauce
- 1 tbsp butter
- 2 garlic cloves minced
- 2 tsp fresh lemon juice
- Salt and pepper to taste
- 1 lb 500g pasta
Instructions
- Begin by infusing the cream. To remove the lobster meat from the shells, use a sharp pair of kitchen shears to cut down the back of the lobster tail, then carefully release the meat from the shells.
- In a large saucepan, combine the cream, wine, onion, smashed garlic cloves, fresh herbs, and lobster shells. Add a generous pinch of salt and pepper. Bring the mixture to a simmer, cover, and let it cook for 10 minutes.
- Reduce the heat and allow the cream to infuse for another 20 minutes. Strain out the solids, reserving the infused liquid.
- To prepare the pasta sauce, heat a tablespoon of butter in a large frying pan over medium-high heat. Add the minced garlic and cook for about 30 seconds.
- Pour in the infused cream and stir. Add a squeeze of fresh lemon juice and let the sauce simmer for 5 minutes.
- Cut the lobster meat into chunks and add it to the sauce. Allow it to poach gently for 3-5 minutes, or until just cooked.
- Season the sauce with salt, pepper, and an additional squeeze of lemon juice if needed. Toss the sauce with al dente pasta, adding reserved pasta water as necessary to achieve the desired consistency.