Creamy Lobster Pasta (Print Version)
# Ingredients:
01 -
500g lobster tails.
02 -
2 cups heavy cream.
03 -
2/3 cup white wine.
04 -
1/2 onion.
05 -
4 crushed garlic cloves.
06 -
2 bay leaves.
07 -
1 sprig fresh dill.
08 -
1/2 teaspoon whole peppercorns.
09 -
1 teaspoon salt.
10 -
1 tablespoon butter.
11 -
2 minced garlic cloves.
12 -
2 teaspoons fresh lemon juice.
13 -
500g pasta.
# Instructions:
01 -
Use kitchen shears to cut along the back of the lobster tails, then take out the meat.
02 -
Put cream, wine, onion, crushed garlic, herbs, and lobster shells into a large pot. Toss in the salt and pepper, bring it to a boil. Cover the pot, lower the heat, and let it simmer for 10 minutes. Turn the heat even lower and leave it for another 20 minutes to soak up the flavors.
03 -
Run the mixture through a fine strainer and set the liquid aside.
04 -
Warm up the butter in a big skillet, toss in the minced garlic, and sauté for about 30 seconds. Pour in the infused cream and mix in a splash of lemon juice. Let it gently cook for 5 minutes.
05 -
Chop the lobster meat into pieces and add them to the sauce. Let it simmer for about 3–5 minutes, just until the meat is cooked through.
06 -
Boil the pasta in salted water until it's just tender but still firm. Save a cup of the pasta water before draining, then add the pasta to the sauce along with some of that reserved water.
07 -
Stir everything well, season more with salt, pepper, and lemon juice to your taste. Sprinkle chopped fresh herbs on top before serving.
# Notes:
01 -
Steeping the lobster shells in the cream gives the dish a rich depth of flavor.
02 -
Using pasta water helps bring the sauce together with a better texture.