Lobster Garganelli Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Bring a pot of salted water to a boil. Add lobster tails and cook for about 6-8 minutes until they turn bright red. Remove and let cool. Once cooled, remove the meat from the tails and chop into bite-sized pieces.

2. 2

   Cook the Garganelli

   In the same pot of boiling water, cook the garganelli pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

3. 3

   Sauté the Porcini and Sopressata

   In a large skillet, heat olive oil over medium heat. Add chopped porcini mushrooms and diced sopressata, cooking until the mushrooms are tender and the sopressata is crispy, about 5-7 minutes.

4. 4

   Combine and Finish the Sauce

   Add the lobster stock to the skillet and bring to a simmer. Stir in the lobster meat and fresh tarragon. Season with salt and black pepper. Add the cooked garganelli to the skillet, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water.

5. 5

   Serve

   Plate the lobster garganelli and sprinkle grated Parmesan cheese on top. Garnish with additional tarragon if desired. Serve warm.