- 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
- 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.