Lobster Pasta with Creamy Garlic Sauce
Ingredients (serves 2-3):
250g long pasta (linguine, tagliatelle, or fettuccine)
2 lobster tails (fresh or thawed)
2 tbsp butter
3 garlic cloves, minced
1 shallot, finely chopped
200ml single cream
60ml dry white wine (optional)
1 pinch Espelette pepper or red pepper flakes (optional)
Salt and pepper
Freshly chopped parsley or chives
Freshly grated Parmesan cheese (optional)
Lemon juice (a few drops)
Preparation:
Cooking the lobster:
Bring a large pot of salted water to a boil.
Submerge the lobster tails for 5 to 6 minutes until the meat becomes opaque.
Drain, let cool, then carefully remove the meat from the shell and cut it into pieces.
Cook the pasta:
Cook the pasta in a large pot of salted water according to the package instructions. Drain, reserving 1 ladle of the cooking water.
Prepare the sauce:
In a large skillet, melt the butter over medium heat.
Add the shallot and garlic, sauté for 2-3 minutes until translucent.
Deglaze with the white wine (if using), reduce for 2 minutes.
Add the cream, a pinch of salt, pepper, and chili pepper (optional). Simmer gently for 3-4 minutes until the sauce thickens.
Add the lobster:
Stir the lobster pieces into the sauce to heat through without overcooking (1-2 minutes).
Adjust the seasoning with a squeeze of lemon.
Assemble the dish:
Add the pasta to the sauce. Mix well to coat, adding a little cooking water if necessary to bind everything together.
Sprinkle with parsley or chives and, if desired, Parmesan cheese.
Suggestions:
Serve this dish with a glass of dry white wine (Chardonnay type) and crusty bread.