Lobster Pasta with Truffle Oil
Our easy lobster pasta combines bits of tender lobster, shallots, white wine, and a drizzle of truffle oil to make an elegant dinner for two.
cold-water lobster tails
5 ounces each, uncooked
penne or other pasta
White truffle oil
dry white wine
Salt and freshly ground black pepper
Put a large pot of salted water on to boil for the pasta.
Scoop the raw lobster meat from the shells, cut it into small chunks, and add the shells to the pasta water.
Cook and drain the pasta according to package directions and toss with 1 tablespoon of the butter and about 1 tablespoon of truffle oil. Cover and set aside to keep warm.
Melt the remaining butter in a large frying pan over medium-high heat. Add the shallots and sauté until softened and just starting to caramelize, 2 to 3 minutes.
Deglaze with the white wine, scraping up any browned bits that may have developed on the bottom of the pan.
Add the lobster meat and continue cooking just until the lobster turns opaque and is cooked through, 2 to 3 minutes.
Stir in the cream and parsley, season to taste with salt and freshly ground pepper, and combine with the pasta.
Taste and add more truffle oil as desired. Serve immediately.