Ingredients:

• 8 oz Tagliolini or any long pasta
• 2 medium Lobster tails (about 6-8 oz of meat)
• ½ cup Heavy cream
• 1 Shallot
• 2 cloves Garlic
• ¼ cup chicken broth
• ½ cup Cherry tomatoes, halved
• 2 sprigs Tarragon (fresh)
• 1 teaspoon Lemon zest
• 2 tbsp Butter (or more)
• Salt and Pepper, to taste

Instructions:

1. Prepare the Lobster:
   • If using whole lobsters, use a sharp knife to cut along the top of the head, killing the lobster quickly.
   • Twist off the tail, then remove the shell with scissors.
   • For lobster tails, simply cut through the top and bottom of the shell using kitchen shears, then pull the meat out and roughly chop.
2. Prep the Aromatics:
   • Finely mince the garlic, shallot, and tarragon.
   • Zest the lemon and slice the cherry tomatoes in half.
3. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to package instructions until al dente.
   • Save a cup of pasta water, then drain the pasta.
4. Cook the Sauce:
   • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
   • Add the shallots and cook until soft and translucent.
   • Add garlic and cook for 1 minute, then toss in the cherry tomatoes and cook until they start to blister.
5. Deglaze and Cook Lobster:
   • Remove the skillet from the heat and pour in the chicken broth.
   • Scrape any bits stuck to the pan with a wooden spoon.
   • Return the pan to the heat, add the lobster meat, tarragon, and heavy cream.
   • Cook until the lobster is fully cooked through.
6. Finish the Sauce:
   • Stir in butter and lemon zest.
   • Let the sauce simmer on low heat to blend the flavors.
7. Combine Pasta and Sauce:
   • Add the cooked pasta to the sauce and toss to coat evenly.
   • If the sauce is too thick, add some reserved pasta water or more cream to reach your desired consistency.
   • Season with salt and pepper to taste.
8. Garnish and Serve:
   • For extra freshness, sprinkle with more lemon zest, fresh chopped chives, or a pinch of red pepper flakes.
   • Optionally, top with parmesan cheese.
   • Serve with a slice of crusty bread and a glass of chilled champagne.

Tips:

• Save lobster shells to make lobster stock! Just store them in an airtight container, then boil with water and aromatics for a rich, flavorful broth.
• Fresh pasta works best for this recipe. If you use boxed pasta, reduce the heavy cream by half and add more as needed.

Nutrition