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Creamy Lobster Pasta

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Servings 2
Calories 1106 kcal


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


  • 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


  • 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.


Calories: 1106kcalCarbohydrates: 65gProtein: 22gFat: 70gSaturated Fat: 40gCholesterol: 269mgSodium: 321mgPotassium: 561mgFiber: 3gSugar: 4gVitamin A: 2543IUVitamin C: 6mgCalcium: 179mgIron: 3mg
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