Creamy Lobster Pasta
Servings: 2
Calories: 1106kcal
Ingredients
sous vide lobster tails
- 2 (6 ounce) lobster tails, shells removed (but keep for sauce)
- 2 tablespoons unsalted butter
- 1 sprig tarragon
- 1 garlic clove, smashed
pasta
- ⅓ pound bucatini
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- ½ shallot, minced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1 tablespoon minced tarragon
- ½ cup brandy
- 1 cup heavy cream
- thinly sliced gives for garnish
Instructions
- Lightly season lobster tails with salt and pepper. Place lobster tails in a FoodSaver’s vacuum seal bag with butter, tarragon sprig and garlic and vacuum seal.
- Place bag in a water bath and set sous vide at 140˚F for 30 minutes.
- While lobster tails cook, place a large pot of water over high heat. Once water comes to a boil add a small handful of salt and pasta to water. Boil pasta, stirring occasionally, until al dente. Drain and set aside.
- Place a large skillet over medium heat and melt butter and oil. Add shallot, garlic and lobster shells and saute for about 2 minutes. Stir in tomato paste and tarragon and continue to saute for an additional 2 minutes.
- Deglaze pan with brandy and cook until most liquid has evaporated.
- Remove lobster shells and discard.
- Stir cream into mixture and season with salt and pepper. Lower heat to medium-low and simmer sauce.
- Remove lobster tails from water bath and vacuum seal bags and chop into bite sized pieces. Stir lobster pieces into sauce.
- Add pasta to skillet and toss together until well coated. Adjust seasonings as needed.
- Top pasta with sliced chives and serve.
Nutrition
Calories: 1106kcal | Carbohydrates: 65g | Protein: 22g | Fat: 70g | Saturated Fat: 40g | Cholesterol: 269mg | Sodium: 321mg | Potassium: 561mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2543IU | Vitamin C: 6mg | Calcium: 179mg | Iron: 3mg