Butter Poached Maine Lobster Cacio E Pepe Recipe

Make the Tagliatelle

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll and Cut

After resting, roll out the dough using a pasta machine to your desired thickness. Cut into tagliatelle strips and dust with flour to prevent sticking. Set aside.

Prepare the Lobster

In a saucepan, melt the butter over low heat. Add the garlic and thyme, and let infuse for 10 minutes. Add the lobster tails, cover, and poach gently for about 8-10 minutes until cooked through.

Finish with Lemon

Remove the lobster tails from the butter and drizzle with lemon juice. Let cool slightly before cutting into bite-sized pieces.

Cook the Pasta

In a large pot of salted boiling water, cook the tagliatelle for about 3-4 minutes until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Combine Pasta and Sauce

In a large skillet over medium heat, add the cooked pasta and a splash of reserved pasta water. Stir in the Pecorino Romano cheese and black pepper, mixing until creamy. Add more pasta water if necessary.

Add Lobster

Gently fold in the poached lobster pieces and toss to combine. Cook for an additional minute to heat through.

Serve and Garnish

Plate the Cacio e Pepe lobster pasta, then shave black truffle over the top and sprinkle with chopped parsley.