Creamy Lobster Spaghetti recipe

 

Bon Appetit Lobster Pasta with Herbed Cream Sauce

Last Sunday I was looking for a simple, delicious lobster spaghetti recipe and came across the below recipe from Bon Appetit.  As I was working with frozen lobster meat vs live lobsters I had to improvise quite a bit but the dish still came out lovely.  In lieu of lobster bodies and shells to help build/flavor the sauce I used clam juice.  I also used linguine instead of spaghetti and halved all the ingredients as the below recipe makes 10 servings.  I made the sauce a day ahead and then the leftovers hung out in our refrigerator for another day before we finished off the dish and the flavor just got better and better with time.  Given my experience, I definitely recommend letting this lobster spaghetti sauce sit for at least a day before serving.

Bon Appetite Lobster Pasta with Herbed Cream Sauce

Ingredients

• 3 1 3/4-pound live lobsters
• 3 tablespoons olive oil
• 1/4 cup tomato paste
• 2 large plum tomatos, chopped
• 1/3 cup dry white wine
• 2 tablespoons white wine vinegar
• 2 garlic cloves, sliced
• 2 sprigs fresh tarragon sprigs
• 2 fresh thyme sprigs
• 2 fresh Italian parsley sprigs
• 2 cups whipping cream

Directions



Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.