The Creamiest Lobster Pasta

Ingredients

• 12 oz Spaghetti (dry, broken in half for easier handling)
• 1 lb Lobster Tails (fresh or frozen, thawed if frozen; cut into medallions)
• 4 Tbsp Unsalted Butter (divided, softened)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing and breadcrumbs)
• 1 small Fennel Bulb (thinly sliced)
• 1 large Celery Stalk (diced)
• 1 small Shallot (minced)
• 2 cloves Garlic (minced)
• 1 tsp Fennel Seeds (lightly toasted)
• 1 tsp Black Peppercorns (crushed)
• 1/4 cup Dry Vermouth (for deglazing and flavor)
• 1 leaf Bay Leaf (whole)
• 1 tsp Dried Tarragon (optional, adds subtle anise note)
• 1 cup Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (35% fat, chilled)
• 1/2 fruit Lemon (juiced)
• to taste Freshly Cracked Black Pepper
• to taste Salt (kosher or sea salt)
• 2 Tbsp Parmesan Cheese (freshly grated, optional)
• 2 small Brioche Buns (stale or toasted, processed into crumbs)
• 1 Tbsp Olive Oil (for finishing drizzle)

Instructions

1. Prep Aromatics

   Thinly slice the fennel bulb, dice the celery stalk, mince the shallot and garlic. Measure out fennel seeds, peppercorns, vermouth, stock, and cream.

   Time: PT10M

2. Sauté Vegetables

   Heat 2 Tbsp butter and 1 Tbsp olive oil in a large sauté pan over medium heat. Add fennel, celery, shallot, and garlic. Cook, stirring, until softened and fragrant, about 4 minutes.

   Time: PT5M

   Temperature: Medium

3. Toast Spices & Deglaze

   Add 1 tsp crushed peppercorns and 1 tsp fennel seeds; stir for 30 seconds. Pour in 1/4 cup dry vermouth, then carefully ignite with a long lighter to flame off the alcohol. Let the flame subside.

   Time: PT2M

4. Add Stock & Herbs

   Stir in 1 cup chicken stock, 1 bay leaf, and 1 tsp dried tarragon. Bring to a gentle simmer and let reduce by about one‑third, 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Cook Lobster

   Season the lobster tails with a pinch of salt. Nestle them into the simmering sauce, cover, and cook for 4–5 minutes until the meat is opaque and just cooked through.

   Time: PT5M

   Temperature: Medium

6. Reduce Sauce

   Remove the lobster pieces and set aside. Continue simmering the sauce until it thickens enough to coat the back of a spoon, about 5 more minutes.

   Time: PT5M

   Temperature: Medium

7. Make Toasted Breadcrumbs

   While the sauce reduces, break the brioche buns into chunks and pulse in a food processor until coarse crumbs form. In a separate small skillet, melt 2 Tbsp butter with 1 Tbsp olive oil over medium‑high heat, add the crumbs, and toast, stirring constantly, until golden and crisp, 3–4 minutes. Season with a pinch of salt.

   Time: PT5M

   Temperature: Medium‑high

8. Cook Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook al dente, about 8 minutes or according to package directions. Reserve 1 cup pasta cooking water, then drain.

   Time: PT10M

   Temperature: Boiling

9. Finish the Cream Sauce

   Reduce heat to low. Stir in 1 cup heavy cream and the juice of 1/2 lemon. Simmer gently for 2 minutes until the sauce is glossy. Adjust seasoning with salt and freshly cracked black pepper.

   Time: PT3M

   Temperature: Low

10. Combine Pasta, Lobster & Sauce

    Add the cooked spaghetti and lobster medallions to the pan. Toss gently, adding reserved pasta water a tablespoon at a time if the sauce needs loosening. Cook together for 1 minute so flavors meld.

    Time: PT2M

    Temperature: Low

11. Plate and Garnish

    Divide the pasta among four plates. Sprinkle toasted brioche breadcrumbs, a light dusting of grated Parmesan, a drizzle of 1 Tbsp olive oil, and a final crack of black pepper. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

3g