Lobster Pasta
This dish is all about the lobster. Clean, simple and delicious!
Ingredients
- 2 1 1/2 lb. Fresh live lobsters
- 1 lb. Fresh pasta I used fettuccini, but any fresh noodle would work. You will not need this much to serve two.
- 1/4 cup Extra Virgin Olive Oil
- 5 Tbsp. Butter
- 6 Tbsp. Water from Lobster pot
- 1/2 tsp. Tarragon
- Salt/Pepper to taste
Instructions
- Bring a large lobster pot filled with salted water to a roiling boil.
- Plunge the lobsters in, head first and cook for about 10 minutes until lobsters turn very pink.
- Remove the lobsters from the water and cool completely. Do not throw out the lobster water.
- Once the lobsters have cooled, remove the meat and set aside.
- Bring one quart of the lobster water to a boil and cook the fresh pasta for about 3 minutes until al dente. Remove from the water and set aside the pasta.
- In a heavy bottomed skillet heat 1/4 cup olive oil and 5 Tbsp. butter. Add 1/2 tsp. tarragon and all of the lobster meat. Stir well. Cook for about 5 minutes until the lobster is thoroughly coated with oil and butter.
- Add 6 Tbsp. lobster water to even out the sauce and then stir in the cooked pasta and cook for another 10 minutes stirring until well combined.
- Serve in big bowls with steamed asparagus or veg of choice.