Creamy Lobster Pasta (Print Version)
# Ingredients:
01 -
500 g lobster tails.
02 -
2 cups of heavy cream.
03 -
2 garlic cloves, finely minced.
04 -
2 teaspoons fresh lemon juice.
05 -
1 cup reserved pasta water (optional).
06 -
1/2 teaspoon whole black peppercorns.
07 -
1 fresh dill sprig.
08 -
2/3 cup dry white wine.
09 -
1/2 an onion.
10 -
4 smashed garlic cloves.
11 -
1 tablespoon unsalted butter.
12 -
2 bay leaves.
13 -
500 g pasta of your choice.
14 -
1 teaspoon salt.
# Instructions:
01 -
Use a kitchen scissor to slice open the back of each lobster tail and pull out the meat carefully.
02 -
In a big pot, combine cream, wine, onion, garlic, herbs, and the lobster shells. Sprinkle in some salt and pepper. Bring it to a boil, lower the heat, and let it simmer covered for 10 minutes. Then, reduce heat and let it steep another 20 minutes on low.
03 -
Separate the liquid using a fine strainer and set the creamy liquid aside.
04 -
Warm the butter in a large pan. Toss in the minced garlic and sauté for about 30 seconds. Stir in the strained cream along with a splash of lemon juice. Let this simmer for 5 minutes to thicken.
05 -
Chop the lobster meat into small chunks. Add them to your simmering sauce and poach gently for 3-5 minutes until the lobster turns opaque and is ready to eat.
06 -
Cook the pasta in a big pot of salted water until al dente. Drain, but save a cup of the pasta water, just in case. Toss the drained pasta into the prepared sauce, and if needed, use some of that pasta water to loosen the mixture up.
07 -
Stir it all well, then taste and adjust seasoning with salt, pepper, or more lemon juice if needed. Garnish with freshly chopped herbs and serve right away.
# Notes:
01 -
Infusing the lobster shells into the cream enriches the dish with a deep, savory taste.
02 -
Adding pasta water helps to bring the sauce and pasta together nicely.