Pasta with Herbed Cream Sauce and Lobster


On the west coast lobster is an extra special treat. This recipe allows the subtle flavor really shine through. I love the tangy flavor of creme fraiche, so I always have some on hand, it can be easily substituted for heavy cream. I also had some marscapone cheese so I added a little bit of that too.

1 TBSP olive oil
1/8 c tomato paste
12 cherry tomatoes, chopped
1/3 c dry white wine
2 TBSP champagne vinegar
2 garlic cloves, minced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
4 oz creme fraiche
2 oz of marscapone
6 oz lobster or crab meat
1/2 lb fresh fettuccine or linguine

Heat oil in 12 inch skillet over medium high heat. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream and lobster meat, boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender. Add pasta to the 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.

Serves 2.


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