Lobster Tagliatelle Recipe

Inspired by Fish Bones Grill

Time30m

Serves4

Maine lobster, garlic, fresh herbs, pasta ribbons, parmesan cheese & tomato cream

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Ingredients

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Main Ingredients

1 whole Maine lobster

8 oz tagliatelle pasta

4 cloves Garlic cloves

1/2 cups Fresh herbs (such as parsley and basil)

1/2 cups Parmesan cheese, grated

1 cups Crushed tomatoes

1/2 cups Heavy cream

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Lobster

Bring a large pot of salted water to a boil. Add the whole lobster and cook for about 8-10 minutes until it turns bright red. Remove it from the pot, let it cool, then extract the meat from the claws, tail, and body, and chop it into bite-sized pieces.

Cook the Pasta

In the same pot, add the tagliatelle pasta to the boiling water and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set aside.

Make the Sauce

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes and heavy cream, stirring to combine. Let it simmer for about 5 minutes.

Combine Ingredients

Add the cooked lobster meat to the sauce and gently toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve

Add the cooked tagliatelle to the skillet and toss everything together. Stir in fresh herbs and grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately.