The briny, rich flavor of lobster is complemented perfectly by white truffle oil, shallots and wine in this elegant pasta dish. While not exactly a budget-friendly recipe, it is quick and easy to prepare. Served with a salad and a good Chardonnay, it makes great weekend or special occasion dinner for two.
PrintLobster Penne with Truffle Oil
This easy pasta dish combines bits of tender lobster, sautéed shallots, white wine and a drizzle of white truffle oil to make a simple but elegant dinner for two.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
- 2 to 3 cold-water lobster tails, uncooked
- 8 ounces penne
- 2 tablespoons butter
- 3 medium shallots, very finely chopped
- 1/4 cup white wine
- 1 tablespoon cream
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
- White truffle oil
Instructions
- Put a large pot of salted water on to boil for the penne. Remove the lobster meat from the shells and cut it into small chunks.
- Melt the butter in a large pan over medium-high heat. Add the shallots and sauté until soft and translucent, 2 to 3 minutes. Add the white wine and lobster and continue cooking just until the lobster is opaque and cooked through, 2 to 3 minutes longer. Stir in the cream, season to taste with salt and freshly ground pepper, remove from the heat and cover to keep warm.
- Cook the penne according to package directions, drain and add to the lobster mixture. Drizzle with about 1-1/2 tablespoons of truffle oil, add the parsley and combine well. Taste and add a little more truffle oil if desired. Serve immediately.
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