A Delicious Lobster Cream Pasta Recipe
In the world of seafood, there is nothing quite like the succulent taste of lobster. There is also nothing quite like the taste of a well-cooked dish of pasta, so naturally putting lobster with pasta makes a wonderful meal. There are several ways to cook and prepare lobster, but preparing a lobster cream pasta dish has got to be, hands down, one of my favorites. After using this recipe, maybe it will become one of your favorites too. This article will share with you a recipe for lobster cream pasta that could make you an instant fan of this terrific dish.
Ingredients Needed for Lobster Cream Pasta
For lobster cream pasta, the ingredients you will need are not particularly difficult to find. One possible exception is the tarragon. If you cannot find fresh tarragon sprigs, you can use fresh marjoram or basil. You can also substitute nonalcoholic white wine for normal white wine. You will need the following ingredients:
- ¼ cup of tomato paste
- 2 plum tomatoes, large
- 1 ½ pounds of pasta (I recommend linguine)
- 2 sprigs of fresh parsley
- 2 sprigs of fresh tarragon (or basil/marjoram)
- 2 sprigs of thyme
- 1 teaspoon of oregano
- 1/3 cup of white wine (dry and not too sweet)
- 3 tablespoons and 1 teaspoon of olive oil
- 2 sliced cloves of garlic
- 5 cups of light whipping cream
- 1 teaspoon of lemon juice
- 1 tablespoon of white wine vinegar
- 3 ½ pounds of lobster
You may use fresh lobster if you wish, or you may use lobster tails. Either way, the preparation is basically the same. Fresh lobster just takes more work than frozen or fresh lobster tails.
How to Make Lobster Cream Pasta
The first step with any lobster dish is to put on a salted pot of water and bring it to a rolling boil. Toss in your lobsters or your lobster tails and boil them until the meat is white and opaque, and the shell is a bright red. Remove the meat from the shells, place the shells to the side, and cover the meat and place it in the refrigerator. You can keep the roe if you wish, but you should discard the green substance (tomalley) from the shells.
Next, place a large pot over high heat and use it to heat the oil. At this time, toss in the lobster shells, and sauté this concoction for a little over 3 minutes. Then, turn the heat down to low, put in the tomato paste, and stir for 2 ½ minutes. Then, take your large plum tomatoes and dice them, and include them in the pot along with your vinegar, garlic, tarragon (or marjoram/basil), parsley, thyme, white wine, lemon juice, and cream. Bring this mixture to a boil for 2 minutes. Next, you should lower the heat to medium-low so you can let the mixture simmer for 18-22 minutes, stirring every now and then. The goal is to get the mixture to obtain that noticeable lobster taste.
You will then need to remove the sauce from the pot. I recommend straining it into a large mixing bowl. Try your best to get as much of the liquid from the shells as possible. Remove your lobster from the refrigerator and cut it into medium-sized chunks. If you want to use the roe (lobster eggs), you may. Combine the lobster meat and the sauce into a saucepan and reheat the entire mixture over low heat. While you do this, have another pot of salted water boiling for the pasta. When it has reached a nice, rolling boil, boil your pasta for 8 to 10 minutes to get a tender (not slippery) texture. Then just drain the pasta, toss it in the saucepan, and stir the mixture over medium heat for about 5-6 minutes. At this time you can put Parmesan cheese on it if you wish to add a cheesy flavor.
Serving Recommendations for Lobster Cream Pasta
I recommend plating the pasta like you would any other dish, but having some freshly-grated cheese available. Parmesan and Romano both go well with this dish. Also, place a fresh parsley sprig on each plate, and include a freshly-baked loaf of Italian bread. Caesar salad is another good addition to this meal. But, if you are just hankering for lobster, then this pasta dish is all you will need.
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