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When I make my lobster pasta, it's truly a special treat I save for gatherings with friends or special occasions. The velvety sauce infused with lobster flavors and those tender chunks of meat turn this dish into an unforgettable food experience that leaves all my guests completely amazed.
What makes this dish so wonderful
The trick to this meal is getting every bit of flavor from the lobster by using both the shells and meat. The creamy infused sauce takes time and care but wow, the end result tastes absolutely heavenly - just like something you'd eat at a fancy restaurant. I always cook this when I really want to wow people at my table.
Shopping list
- Lobster tails: 500g, I always go for fresh lobster for that unbeatable taste.
- Heavy cream: 50cl for a silky smooth sauce.
- White wine: 15cl, I prefer a dry Sauvignon.
- Onion: Half of one, cut super thin.
- Garlic: 4 cloves smashed for steeping, 2 minced for the sauce.
- Fresh herbs: Bay leaf and dill for those gentle flavors.
- Peppercorns: Just a touch to gently enhance the taste.
- Butter: A good chunk for the sauce.
- Lemon: A few drops for brightness.
- Pasta: 500g of spaghetti or linguine.
- Salt and pepper: For the final taste adjustment.
Step by step cooking guide
- Perfect infusion
- First, I shell my lobsters. Then I steep the shells with cream, wine, onion, crushed garlic and herbs for 30 minutes. I strain it carefully.
- Creamy sauce
- In a nice pan, I melt butter with chopped garlic. Then I pour in my infused cream and a splash of lemon. I let it simmer gently.
- Cooking the lobster
- I cut the meat into big chunks and cook them softly in the sauce for 3 to 5 minutes.
- Pasta preparation
- I cook my pasta until it's al dente in well-salted water. I save some valuable cooking water for my sauce.
- Putting it all together
- I mix my pasta with the creamy sauce and adjust how thick it is with the pasta water. A final seasoning, some herbs, and it's done.
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My best cooking tips
For maximum flavor, I often prepare my infusion the night before. Fresh lobster really makes all the difference in this dish. I always keep my sauce warm while the pasta cooks, and pasta water is my secret weapon for getting that perfectly smooth sauce texture.
Frequently Asked Questions
- → How do I pick the best lobster?
- Look for fresh lobster tails with firm, translucent meat. If using frozen lobster, thaw it slowly in the fridge to keep it tender.
- → Can I prep the sauce ahead of time?
- Yes, you can make the infused cream up to a day in advance. Store it in the fridge and gently reheat before adding the lobster.
- → What type of pasta works best?
- Long pasta like spaghetti or linguine pairs beautifully. Their shape holds the creamy sauce and lobster well.
- → How can I avoid a runny sauce?
- Allow the sauce to simmer and thicken before mixing in pasta. Adding a splash of starchy pasta water helps bind everything.
- → How should leftovers be stored?
- This dish is best enjoyed fresh. But if needed, refrigerate for up to a day and gently reheat with a splash of cream to loosen the sauce.