Lobster Pasta with Shallot Butter Sauce
This simple lobster pasta combines tender chunks of lobster tail with penne and a light shallot butter and white wine sauce. Finished with a drizzle of truffle oil, it’s an elegant choice for a special dinner that's ready in under an hour.
Servings: 2 servings
Ingredients
- 6 ounces penne (or rotini, cavatappi)
- 3 cold-water lobster tails (5 ounces each) uncooked
- 3 tablespoons unsalted butter divided
- 1 tablespoon minced shallot
- 1/4 cup dry white wine
- 2 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- 1/2 teaspoon truffle oil (optional) or more to taste
Instructions
- Bring a large pot of well-salted water to a boil for the pasta.
- Place each lobster tail on a cutting board with the underside facing up. Using kitchen shears, cut lengthwise along both sides of the softer underside shell, stopping at the tail fan. Gently peel back the shell.
- Slide a teaspoon between the meat and the hard upper shell to loosen it, then carefully lift out the meat in one piece. Check for and remove any dark vein, then cut the meat into bite-size pieces. Set aside.
- Add the empty lobster shells to the boiling pasta water and cook the pasta according to package directions. Remove and discard the shells before draining. Drain the pasta and immediately toss with 1 tablespoon of the butter. Cover to keep warm.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the shallot and sauté until softened and lightly golden, 2 to 3 minutes.
- Add the white wine and simmer for 1 to 2 minutes, allowing it to reduce slightly to cook off the alcohol.
- Add the lobster meat and cook just until opaque, 2 to 3 minutes. Do not overcook.
- Stir in the heavy cream and parsley and season lightly with salt and a little freshly ground pepper. Add the pasta to the skillet and gently toss to coat evenly with the sauce.
- To finish the dish, drizzle the pasta with the truffle oil (if using). Toss again, taste, and add more in small increments if desired.
Nutrition
Calories: 665 | Total Fat: 26g | Cholesterol: 242mg | Sodium: 1039mg | Carbohydrates: 66g | Fiber: 3g | Sugar: 3g | Protein: 35g