If you’re reading this right now and thinking, “But Daen, you’ve done a lobster pasta!” This one is different! While it’s similar to my previous lobster pasta that is has a tomato based and light sauce. This one is creamier and a bit heavier. It’s rich, silky and a real showstopper. And who says we can’t have more than one type of lobster pasta?
Creamy lobster pasta
I have been having a great time this summer with lobster. I made fun and fresh lobster rolls, amazing grilled lobster tails on the barbeque, and of course – the classic lobster bisque. And, there’s a good reason for this. Although restaurants are out of the budget for many of us, cooking at home is not. There are so many ways to recreate the fun of a restaurant for a third of the price. There’s also no bad music, no big crowds and you don’t have to organise a babysitter. Everyone wins!
Lobster, yes lobster
People consider lobster to be for the ultra wealthy but if you know which seafood shop to go to, fresh lobster doesn’t always have to be that expensive. And you can always resort to frozen lobster tails for this recipe to save a little extra cash. It is also not that difficult to nail the cook. The key to the tender lobster meat is to cook it low and slow in lots of butter.
Lobster shells
The other good thing about lobster is nothing goes to waste. In fact, I make a delicious stock from the shells that becomes a base of this pasta sauce. If you’re going to spend a bit of money on food, it’s great to find something that you can use all of it. There’s nothing going in the bin!
Keep the stock
The stock that you don’t use in the creamy lobster pasta can be used in seafood risotto! So, you won’t eating just one amazing seafood dish this week! That’s why I assure you that although you might think you’re digging deep to make this meal, it is more than just one meal!
Check out my other seafood recipes here at Daen’s Kitchen:
Slow roasted olive oil citrus salmon
Lobster toastie with a lobster bisque
Garlic confit butter butterflied BBQ prawns
Buttered lobster pasta with cherry tomatoes
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Creamy lobster pasta
I’ve made a lobster pasta before, but this one is even more luxurious as it’s creamy and rich and the stock lasts in the fridge – win!
Ingredients
- 750 g lobster tails 26.5oz (two large)
- 500 g linguine 18oz
- 3.5 tbsp olive oil
- 3 celery stalks roughly chopped
- 2 carrots roughly chopped
- 2 onions peeled and halved
- 1 tbsp tomato paste
- 1 tbsp black peppercorns
- 4 bay leaves
- 6 cups water 4oz
- 4 tbsp salted butter 75g
- 1 shallot finely diced
- 2 garlic cloves finely sliced
- 500 g cherry tomatoes 1lb
- 1/2 cup white wine 4oz
- 1 cup lobster stock 8oz
- 150 ml heavy cream 5oz
- parsley finely chopped
Instructions
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Remove the lobster meat from the shell. Using shearing scissors, turn the tail over and cut down the middle. Peel the shell away and remove the meat. Cut the lobster meat into large pieces. Set the meat and the shell to the side.
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Begin by making the lobster stock. On a high heat in a large pot, bring 3 tablespoons of olive oil to heat. Add the lobster shells to the pot and fry until they turn red. Add the celery, carrot, onions and tomato paste to the pot and fry for an additional 1 minute or until the tomato paste turns a deep red colour. Add the water to the pot along with the black peppercorns, bay leaves and generous amount of salt. Bring to the boil then reduce the heat so the stock is at a gentle simmer. Simmer with the lid partially on for 1 hour.
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Strain the stock through a fine mesh strainer and set to the side. There will be more stock than is needed for this recipe. Freeze the remaining stock and use in any recipe that calls for seafood stock.
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On a low heat in a large pan, add the butter and remaining half tablespoon of butter. When the butter is melted and slightly foaming, add the lobster and poach it on a very low heat for 5 minutes until no longer glassy. The lobster meat should be tender and pink. Scoop out of the pan with a slotted spoon and set to the side.
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Turn the heat to medium and fry off the shallots and garlic for 2 minutes, stirring often. Add the cherry tomatoes to the pan and cook for 10 minutes or until they have burst open and created a lovely jammy sauce.
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Turn the heat to high and add the white wine and lobster stock to the pan. Reduce the sauce for 8 minutes. Add the cream to the sauce and stir through for 1 – 2 minutes or until well combined.
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While the sauce reduces, cook the pasta. Bring a large pot of heavily salted water to the boil. Cook the pasta for 2 – 3 minutes less than the instructions on the packet as it will continue to cook when we stir it through the sauce. Drain and reserve up to 1 cup of pasta water.
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On a low heat, stir the pasta through the sauce while slowly incorporating the pasta water. Do this step gradually as you may not need all of the pasta water. Gently fold through the lobster meat. Finish off by sprinkling over the fresh parsley and a crack of black pepper. Serve immediately.