Lobster Pasta with Herbed Cream Sauce

Name: Lobster Pasta with Herbed Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 79 milliliters dry white wine; 680 grams fettuccine or linguine; 2 garlic cloves, sliced; 2 kilograms live lobsters; 3 Tbsps olive oil; 2 fresh Italian parsley sprigs; 2 larges plum tomatoes, chopped; 2 fresh tarragon sprigs; 2 fresh thyme sprigs; 59 milliliters tomato paste; 1 liters whipping cream; 2 Tbsps white wine vinegar

Lobster Pasta with Herbed Cream Sauce is a pescatarian main course. This recipe serves 10. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 61g of fat, and a total of 859 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up plum tomatoes, thyme sprigs, live lobsters, and a few other things to make it today. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert.

Instructions

Bring very large pot of salted water to boil.

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Water

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Pot

Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet.

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Lobster

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Baking Sheet

Tongs

Remove meat from tail and claws; place meat in medium bowl.

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Meat

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Bowl

Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any).

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Meat

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Bowl

Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

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Pasta Shells

Heat oil in heavy large pot over high heat.

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Cooking Oil

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Pot

Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low.

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Lobster

Pasta Shells

Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley.

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Tomato Paste

Tarragon

Tomato

Parsley

Vinegar

Garlic

Thyme

Wine

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.)

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Sauce