Lobster pasta with creamy saffron sauce
A delicious creamy lobster pasta with tender pieces of lobster meat in an aromatic saffron wine sauce.
Yields: 2 portions
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Instructions
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Prepare the lobster: Preheat oven to 400°F. Use kitchen shears to carefully cut along the bottom 2 lobster tailsremoving the lower shell leaving the upper part intact.Arrange the tails on a baking tray, season generously with salt and black pepper. Split 1 teaspoon unsalted butter into 2 small loaves and place them on each tail. Cook for about 10 minutes, or until the meat is firm and opaque (with an internal temperature of 140°F).Cool slightly until you can handle them, then remove the meat from the shells and cut into small pieces. Save the shells for the sauce.
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Cook the Pasta: Bring a large pot of water to a boil. Season generously with salt, then add 6 ounces dried pasta. Cook until just al dente and reserve ½ cup of the pasta water.
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Prepare the sauce: Meanwhile, place a large skillet over medium-low heat and melt 1 spoon of butter. Cut the remainder 2 spoons of butter into half-centimeter pieces and place them in the refrigerator to cool.Once melted, brown it 2 cloves of garlic AND 1 shallot until fragrant and soft, about 3 to 4 minutes. Add 1 tablespoon tomato paste and cook, stirring, until caramelized and darkened in color, about 2 to 3 minutes.
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Simmer: Pour in ½ glass of dry white winetogether with 1/16 teaspoon saffron threads and the reserved lobster shells. Over medium heat, simmer and reduce the wine-saffron mixture until only a small amount of liquid remains at the bottom of the pan, about 5 minutes.
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Add the cream and emulsify: Reduce the heat to medium-low, then stir in ½ cup heavy creamseason with a good pinch of salt and simmer until the sauce has thickened and turned from light orange to bright orange, about 3 to 4 minutes. Remove the lobster shells with tongs, then add the cold butter a bit at a time, stirring constantly to emulsify the sauce. This ensures a smooth and shiny texture.
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End: Still on medium-low heat, add the cooked pasta. Cook for a further 1 – 2 minutes until the sauce thickens further and adheres well to the pasta. Add the reserved 4 ounces cooked lobster meat and their shells* back into the sauce, stirring gently until thoroughly heated.If desired, add a little of the reserved pasta water, if necessary, to loosen the sauce. Season again with salt as needed.
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Serve: Plate immediately and garnish with 2 tablespoons chopped parsley.
Notes
For even more seafood flavor, prepare the lobster and sauce through step 4, then let cool and refrigerate overnight to allow everything to marinate. Then, reheat the sauce and proceed with the rest of the recipe, adding the reserved lobster meat back into the sauce to heat it through.
Nutrition
Calories: 804kcal | Carbohydrates: 71G | Protein: 24G | Fat: 42G | Saturated fat: 26G | Polyunsaturated fats: 2G | Monounsaturated fats: 11G | Trans fats: 1G | Cholesterol: 198mg | Sodium: 360mg | Potassium: 556mg | Fiber: 4G | Sugar: 7G | Vitamin A: 1587UI | Vitamin C: 4mg | Soccer: 134mg | Iron: 2mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
