LOBSTER PASTA IN CREAM SAUCE

This lobster pasta is insanely delicious AND you can make it using only lobster tails.

Time: 1.5 hour | Difficulty: 2/5 | Servings: 4

1. Prep Lobster

Using scissors, break down the lobster tails. You can do this by cutting down the top and bottom of the tail and then using your fingers to gently separate the meat from the shell. Once the meat is removed, place in an airtight container in the refrigerator. Cut the shells into 2-inch pieces and set aside (we will use these for the sauce).

2. Make Your Cream Sauce

Chop the onion and celery. In a large Dutch oven or large pot, add the lobster shells, onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium. Let simmer uncovered, stirring occasionally, until cream is reduced by half. This will take about 45 minutes.

3. Strain

Strain the lobster cream through a fine-mesh sieve into a medium bowl. Make sure to press on the solids to get as much of the liquid out as possible. You can discard the solids. You should have about 2 cups of sauce. This step can also be done in advance and stored in the refrigerator until ready to cook. 

4. Make Pasta

Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions or until al dente. Meanwhile, remove your lobster tails from the refrigerator and cut into 1-inch pieces. Add butter to a large pan and cook the lobster tail pieces until done — about 4 minutes.

5. Combine

Add warmed lobster cream sauce and pasta to the pan with the lobster meat and mix. Add some shaved parmesan, about ¼ cup.

6. Plate

Plate pasta and top each with fresh chopped chives, more shaved parmesan, flakey sea salt, and lemon zest. Serve and enjoy!