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This is possibly the most decadent pasta dish ever made. It is to die for, and it is way too easy to be this good.
1. Heat oil in a heavy pan or Dutch oven over high heat. Add reserved lobster shells and chopped shallot, and sauté for 3 minutes. DO NOT skip this step. This is where all the flavour comes from.
2. Turn heat to low. Add the tomato paste and stir for 3 minutes.
3. Stir in tomatoes, wine, congnac, vinegar, garlic, tarragon, thyme, and parsley.
4. Add the cream and boil 2 minutes.
5. Turn heat to medium-low and simmer until the cream picks up the flavor of the lobster and herbs, stirring occasionally (approximately 20 minutes).
6. Taste and season with kosher salt and freshly-cracked black pepper.
7. Pour sauce through a strainer into a large bowl. Move solids around and really press down on them so you don’t waste any of the beautiful sauce. Discard the solids.
8. Pour sauce into a saucepan. Chop the lobster meat and add it to the sauce. Gently reheat over low heat, stirring occasionally.
9. While sauce is heating, cook pasta until al dente.
10. Drain pasta and pour sauce over top. Toss to coat.
11. Garnish each serving with lemon wedges, a drizzle of extra virgin olive oil, parmigiano reggiano, black pepper, and tarragon and parsley leaves.
12. Die of happiness.
Note: this is a jazzed-up version of an Epicurious recipe.
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Recipe For Delicious on 6.25.2010
So many of the ingredients are things that are just kicking around the cupboard! In the summer, when my herb garden is alive and kickin’ it’s even better.
utopia on 5.22.2010
Jazzed up is right, sounds great, lots of ingredients.