Butter Poached Lobster Pasta
Yield: 8 Servings
Prep: 20 Min | Cook: 25 Min
Total Time: 45 Min
Ingredients
- 8 lobster tails (about 4 oz each)
- 1 cup salted butter
- 2 tablespoons olive oil
- 2 shallots, diced
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all‑purpose flour
- 1 lb pasta
- 1 tablespoon Herbs de Provence
- ½ cup white wine
- 1 cup heavy cream
- 1 cup reserved pasta water
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan
- 3 tablespoons fresh parsley, chopped
Directions
- Remove lobster meat: Use kitchen shears to cut through the underside and top of the shell, crack it open, and gently extract the meat. Remove any black vein, pat dry, and set aside.
- Cook the pasta: Boil pasta until al dente. Reserve 2 cups of pasta water, then drain and set aside.
- Begin poaching: In a large skillet over medium heat, melt 4 tablespoons butter with olive oil. Add diced shallots and cook for about 5 minutes until fragrant.
- Add aromatics: Stir in garlic, red pepper flakes, salt, and pepper. Cook for another 2 minutes. Add remaining butter and lower the heat to medium‑low.
- Poach lobster: Add lobster tails in batches (about 4 at a time) to the buttery poaching liquid. Cook for 6–8 minutes, flipping every 2 minutes, then remove and repeat with remaining tails.
- Make roux and sauce: Into the pan with remaining butter mixture, whisk in flour until a thick paste forms (≈4 min). Stir in Herbs de Provence.
- Add liquids: Gradually whisk in white wine, heavy cream, and 1 cup reserved pasta water. Simmer 5–7 minutes until thickened, adding more pasta water if needed.
- Finish sauce: Remove from heat and stir in lemon juice, Parmesan, and parsley. Adjust seasoning with salt and pepper to taste.
- Combine & serve: Toss cooked pasta with the sauce. Top with butter‑poached lobster, and garnish with lemon zest, extra parsley, and Parmesan as desired.
