Lobster Pasta With Herbed Cream Sauce

Recipe Ingredients

3		Live lobsters - (1 3/4 lbs ea)
3 tablespoons	45ml	Olive oil
1/4 cup	59ml	Tomato paste
2 cups	125g / 4.4oz	Plum tomatoes - chopped (large)
1/3 cup	78ml	Dry white wine
2 tablespoons	30ml	White wine vinegar
2		Garlic cloves - sliced
2		Fresh tarragon sprigs
2		Fresh thyme sprigs
2		Fresh Italian parsley sprigs
6 cups	1422ml	Whipping cream
1 1/2 lbs	681g / 24oz	Fettuccine or linguine

Recipe Instructions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Saute 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

This recipe yields 10 servings.

Source:
Bon Appetit, December 2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.