Lobster Pasta

Lobster Pasta
Recipe by Chef Shaun O'Neale
Serves 4
 

Lobster Pasta

3 lobster tails

3 tablespoons extra virgin olive oil (divided)

1 shallot

3 cloves garlic

½ cup brandy

1 cup lobster stock

1 cup heavy cream

1 lemon, zest only

½ cup parmesan cheese, grated

2 tablespoons tarragon, minced

1 pound fettucine, spaghetti, or bucatini

Salt & pepper to taste

 

To make the lobster pasta:

Fill the CookCraft 3qt sauce pot with water and bring to a boil. Blanche the lobster tails for 2 minutes, transfer to ice water bath to cool. Remove the shells from the lobster and reserve. Chop the lobster meat to bite sized pieces and reserve. Wipe out the 3qt sauce pot and return to the stove over medium heat with

1 ½ tablespoons of the extra virgin olive oil, let heat. Add the lobster tails and sear for 3 to 5 minutes or until fragrant and bright red. Add 2 cups of water and reduce by half. Strain the stock and discard the shells.

 

Place the CookCraft 10in skillet over medium heat and add the remaining olive oil, let heat. Add the shallots and cook until translucent stirring often. Add the garlic and cook for two minutes or until fragrant. Turn the heat down to low and carefully add the brandy, slowly turn the heat back to medium. Cook until brandy is almost completely reduced. Add the lobster stock and the heavy cream and cook until the sauce starts to thicken.

 

Fill the CookCraft stock pot with water and season heavily with salt. Bring to a boil and cook the pasta according to the package instructions.

 

Add the lobster pieces, lemon zest, parmesan and tarragon to the pasta sauce. Transfer the pasta from the cooking water to the skillet with the sauce and stir will to coat the pasta and finish thickening the sauce. Plate the pasta and top with grated parmesan.

 

 

 

 

 


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