Lobster and Corn Pasta Tossed in a White Wine and Tarragon Cream Sauce
Prep Time15 minutes mins
Cook Time35 minutes mins
Servings: 2
Calories: 927kcal
- 8 ounces fusilli pasta
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 2 ears corn, kernels cut and cobs removed
- 2 ½ tablespoons minced tarragon, divided
- 1 tablespoon thinly sliced chives
- ½ cup dry white wine
- 2 (6 ounce) lobster tails, poached removed from the shell and sliced (¼ cup poaching liquid reserved)
- ¼ cup heavy cream
- 3 tablespoons freshly grated parmesan
- salt and pepper to taste
Fill a large pot with water and bring to a boil.
Add a small handful of salt and pasta and stir. Boil pasta for 6 to 7 minutes or until pasta is al dente.
Drain pasta and set aside until ready to use.
Place butter and oil in a large skillet and melt over medium-high heat. Add shallots and garlic and sauté for 3 to 4 minutes. Add corn and sauté for 3 minutes. Season with salt and pepper. Add 2 tablespoons tarragon and all of chives to skillet and continue to sauté for 2 minutes.
Deglaze pan with wine and cook until almost all the liquid has evaporated. Add poaching liquid and reduce liquid by half. Add lobster tails and cream and simmer for 2 to 3 minutes.
Stir in Parmesan and continue to simmer until sauce thickens, about 2 minutes. Add pasta to skillet and toss until well coated. Add remaining tarragon to skillet and adjust seasonings. Serve immediately.
Calories: 927kcal | Carbohydrates: 114g | Protein: 32g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 367mg | Potassium: 1004mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1447IU | Vitamin C: 14mg | Calcium: 292mg | Iron: 5mg