Tagliatelle with Lobster in White Cream Sauce
Experience a taste of luxury with this Tagliatelle with Lobster in White Cream Sauce, a dish that brings elegance and indulgence to your dining table. Combining tender pieces of lobster with al dente tagliatelle, this recipe is elevated by a rich and creamy sauce that features aromatic shallots, garlic, and fresh tarragon.
The infusion of dry white wine and a hint of lemon zest adds depth and brightness, creating a harmonious balance of flavors. Perfect for special occasions or when you simply want to treat yourself, this pasta dish is both sophisticated and comforting, making every bite a delightful experience.
Enjoy the silky texture and exquisite taste that will surely impress anyone lucky enough to share this meal with you!
Why You’ll Love This Recipe:
Luxurious Flavor Profile: The combination of succulent lobster and creamy white sauce creates a rich and indulgent flavor that feels like a gourmet experience. The addition of white wine, tarragon, and lemon zest enhances the dish with aromatic and bright notes, elevating it to a fine dining level.
Elegant Presentation: This dish is not only delicious but also visually appealing, making it perfect for special occasions or romantic dinners. The vibrant colors of the cherry tomatoes and fresh herbs against the creamy sauce and pasta create a stunning presentation.
Decadent Yet Comforting: While the recipe is luxurious, it also provides the comforting feel of a classic pasta dish. The silky texture of the tagliatelle and the creamy sauce offer a satisfying and heartwarming meal that can be enjoyed in a cozy setting.
Versatile and Adaptable: This recipe can be tailored to personal preferences, whether by adjusting the amount of cream for a lighter dish or adding extra spices for a bit of heat. It allows for flexibility in preparation while maintaining its core delicious elements.
Impressive Yet Achievable: Despite its sophisticated taste and presentation, the recipe is straightforward to prepare, making it accessible for home cooks looking to impress guests without requiring advanced culinary skills. It strikes the perfect balance between simplicity and elegance.
Key Ingredients:
Lobster Tails: The star of the dish, lobster provides a rich and succulent seafood flavor that elevates the pasta. Its tender texture complements the creamy sauce, making each bite a luxurious experience.
Tagliatelle: This long, flat pasta is perfect for holding onto the rich cream sauce, ensuring that you get a taste of the delicious flavors in every bite. Its texture pairs beautifully with the lobster and sauce.
Heavy Cream: A crucial component of the sauce, heavy cream adds richness and a silky texture, creating a luscious coating for the pasta and lobster. It serves as the foundation for the dish’s creamy flavor profile.
Dry White Wine: Used to deglaze the pan and add depth, the dry white wine imparts a subtle acidity that balances the creaminess of the sauce. It enhances the overall flavor, making the dish more complex and aromatic.
Shallots and Garlic: These aromatics provide a savory base for the sauce, infusing it with a delicate onion and garlic flavor that complements the seafood and cream.
Tarragon and Lemon Zest: Fresh tarragon brings a hint of anise-like flavor, while lemon zest adds brightness and freshness. Together, they elevate the dish with their vibrant and fragrant notes, balancing the richness of the cream.
Tagliatelle with Lobster in White Cream Sauce
Ingredients
8 oz Tagliatelle or other long pasta
2 med Lobster tails (6-8 oz of meat)
½ cup Heavy cream
1 Shallot
2 cloves Garlic
¼ cup Dry white wine
½ cup Cherry tomatoes sliced lengthwise
2 sprigs tarragon
1 teaspoon lemon zest
2 tbsps Butter (or more)
Salt to taste
Pepper to taste
Instructions
1. Prepare the Lobster:
If handling a whole, live lobster, use a sharp knife to swiftly cut along the line at the top of the head to humanely kill it.
Twist off the tail and claws, then use scissors to remove the shell.
Alternatively, after dispatching the lobster, boil it whole until cooked through.
For lobster tails from a store, use kitchen shears to cut through the shell from the top to the tail’s end on both sides.
Gently remove the lobster meat and give it a rough chop.
2. Prep the Ingredients:
Mince the garlic, shallot, and fresh tarragon. Zest the lemon and slice the cherry tomatoes lengthwise.
3. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the tagliatelle according to package directions until al dente.
Drain the pasta, reserving a cup of pasta water.
4. Make the Sauce:
In a large skillet over medium heat, add 2 tablespoons of olive oil and the minced shallots.
Cook until translucent, then add the minced garlic.
Once softened, add the cherry tomatoes and toss until they start to blister.
Carefully pour in the white wine while the pan is still hot and use a wooden spoon to deglaze the pan.
5. Cook the Lobster:
Add the uncooked lobster meat, minced tarragon, and heavy cream to the skillet.
Sauté the lobster until cooked through.
If using boxed pasta, reduce the cream by half, adding more if needed.
6. Finish the Sauce:
Stir in the butter and lemon zest, allowing the sauce to simmer on low.
Add the cooked pasta to the sauce, tossing to combine.
Season with salt and pepper, adding more pasta water or cream for your desired sauce consistency.
7. Garnish and Serve:
Garnish with additional lemon zest or juice, fresh chopped chives, and red pepper flakes.
Top with Parmesan cheese if desired.
Notes:
Lobster Preparation: If using whole lobsters, make sure to handle them safely and humanely. For convenience, you might opt for pre-cooked lobster tails, which can save time and simplify the preparation process.
Pasta Choice: While tagliatelle is recommended, other long pasta types like fettuccine or linguine can be used as substitutes. These shapes also hold the creamy sauce well, ensuring a delicious bite every time.
Wine Selection: Choose a dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. The quality of the wine can significantly impact the flavor of the sauce, so using a wine you like will enhance the dish.
Cream Consistency: If you prefer a lighter sauce, you can reduce the amount of cream or use half-and-half instead. Adjust the sauce’s consistency using reserved pasta water if needed, to achieve your desired thickness.
Flavor Enhancements: To add a bit of heat, sprinkle in some red pepper flakes while cooking the sauce. For an additional layer of flavor, consider grating a small amount of Parmesan cheese into the sauce before serving.
Garnishing Tips: Fresh herbs like tarragon and chives, along with lemon zest or juice, can be added just before serving for a burst of freshness and color. These garnishes not only enhance the visual appeal but also brighten the dish’s flavor.
Nutrition Information:
YIELDS: 2 | SERVING SIZE: 1
Calories: 700 | Protein: 35 grams | Carbohydrates: 60 grams | Fat: 35 grams | Saturated Fat: 20 grams | Cholesterol: 200 mg | Sodium: 600 mg | Fiber: 3 grams | Sugars: 3 grams
Frequently Asked Questions:
Can I use frozen lobster tails for this recipe?
Yes, frozen lobster tails can be used. Make sure to fully thaw them in the refrigerator before preparing.
Thawing in advance helps ensure even cooking and maintains the lobster’s texture and flavor.
What if I don’t have tarragon? Can I use another herb?
If tarragon is unavailable, you can substitute it with fresh basil or parsley for a different flavor profile.
While tarragon adds a unique anise-like flavor, these herbs can still complement the dish nicely.
How can I make this dish lighter?
To lighten the dish, consider using half-and-half instead of heavy cream, or reduce the amount of cream by half.
You can also increase the amount of cherry tomatoes and herbs to add more freshness and reduce the overall richness.
What type of white wine should I use?
A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, works well in this recipe.
Choose a wine that you enjoy drinking, as the flavor will enhance the sauce.
Is it possible to make the sauce ahead of time?
While the sauce is best served fresh, you can prepare the shallots, garlic, and tomatoes in advance.
Store them in the refrigerator until you’re ready to cook.
However, for optimal flavor and texture, it’s recommended to cook the lobster and combine the sauce with pasta just before serving.
How do I avoid overcooking the lobster?
To prevent overcooking, sauté the lobster just until it turns opaque and firm, which usually takes a few minutes.
Cooking it too long can result in a rubbery texture.
If you’re using pre-cooked lobster, simply warm it briefly in the sauce.
What should I do if my sauce is too thick or too thin?
If the sauce is too thick, gradually add reserved pasta water or a little more cream to reach your desired consistency.
If it’s too thin, let it simmer for a few extra minutes to reduce and thicken, or add a bit more butter and stir until it emulsifies.
Can I substitute the heavy cream with a non-dairy alternative?
Yes, you can use non-dairy alternatives like coconut cream or cashew cream for a similar creamy texture.
Be aware that these substitutes may alter the flavor profile of the dish slightly, so adjust seasoning if necessary.
How can I keep the pasta from sticking together while preparing the sauce?
After draining the pasta, toss it with a small amount of olive oil to prevent sticking.
Keeping it warm and occasionally stirring will also help, especially if there’s a delay before adding it to the sauce.
What is the best way to add the wine to the sauce?
Add the wine to the pan off the heat to avoid any flare-ups.
This allows the alcohol to cook off gently, leaving behind the depth and complexity of flavor.
Use a wooden spoon to deglaze the pan, incorporating any browned bits for additional taste.