Lobster Pasta Recipe

Ingredients

• 2 pieces Lobster (8 oz each, live or fresh; split lengthwise)
• 2 tablespoons Olive Oil (for sautéing)
• 1 piece Onion (medium, finely chopped)
• 1 tablespoon Garlic (minced (about 3 cloves))
• 1 tablespoon Tomato Paste (regular canned)
• 0.25 cup Dry White Vermouth (for deglazing)
• 2 cups Lobster Stock (water with lobster shells after steaming)
• 1 can Canned Tomato Sauce (15 oz, plain)
• 8 oz Linguine (dry, any long‑strand pasta)
• 2 tablespoons Fresh Tarragon (chopped, for finishing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Split and Steam Lobsters

   Cut each lobster lengthwise in half and place the halves in a pot of boiling water for 1–2 minutes until the meat is translucent and easy to remove.

   Time: PT5M

   Temperature: boiling

2. Remove and Chop Lobster Meat

   Remove the lobster shells, pull out the meat, and chop it into bite‑sized pieces. Return the shells to the pot to continue making broth.

   Time: PT5M

3. Prepare Lobster Stock

   Leave the shells in the pot with the water; let it simmer gently while you prepare the sauce. This will become a flavorful lobster stock.

   Time: PT2M

   Temperature: simmer

4. Sauté Onion and Garlic

   Heat olive oil in a sauté pan over medium heat. Add the chopped onion and minced garlic, cooking 2–3 minutes until softened and fragrant.

   Time: PT5M

   Temperature: medium heat

5. Add Tomato Paste

   Stir in the tomato paste and cook for about 2 minutes, allowing it to darken slightly and develop depth.

   Time: PT2M

   Temperature: medium heat

6. Deglaze with Vermouth

   Pour the dry white vermouth into the pan, stirring to deglaze and lift any browned bits.

   Time: PT1M

   Temperature: medium heat

7. Combine Stock and Tomato Sauce

   Add the lobster stock and canned tomato sauce to the pan. Bring to a gentle simmer and let cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium heat

8. Boil Pasta Water

   In a separate large pot, bring salted water to a rolling boil.

   Time: PT10M

   Temperature: high heat

9. Cook Pasta Al Dente

   Add the linguine and cook according to package directions, about 8 minutes, until al dente.

   Time: PT8M

   Temperature: boiling

10. Drain Pasta

    Reserve a cup of pasta water, then drain the pasta in a colander.

    Time: PT2M

11. Finish Lobster in Sauce

    Add the chopped lobster meat to the sauce and cook for 1 minute, just to heat through without overcooking.

    Time: PT1M

    Temperature: medium heat

12. Combine Pasta and Sauce

    Add the drained pasta to the sauce, tossing for 2 minutes. If needed, add a splash of reserved pasta water to loosen the sauce.

    Time: PT2M

    Temperature: medium heat

13. Garnish with Tarragon

    Stir in the chopped fresh tarragon, remove from heat, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g