Lobster Pasta Recipe

Make the Pasta Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.

Knead the Dough

Transfer the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the Lobster

Bring a large pot of salted water to a boil. Add lobster tails and cook for about 5-7 minutes or until they turn bright red. Remove from water and allow to cool. Once cool, remove the meat from the shells and chop into bite-sized pieces.

Sauté Aromatics

In a large skillet, melt the butter over medium heat. Add finely chopped shallots and minced garlic. Sauté until translucent and fragrant, about 2-3 minutes.

Add Wine and Cream

Pour in the white wine and let it simmer for about 2 minutes. Then, add heavy cream and saffron threads. Stir to combine and let it simmer for an additional 5 minutes until slightly thickened.

Combine Lobster and Sauce

Add the chopped lobster meat to the sauce. Season with salt and black pepper to taste. Stir in the grated Parmesan cheese until melted and fully combined.

Roll and Cut Pasta

After the dough has rested, divide it into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin. Cut into your desired pasta shape (fettuccine, tagliatelle, etc.).

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes or until al dente. Drain and reserve some pasta water.

Combine Pasta and Sauce

Add the cooked pasta to the lobster sauce in the skillet. Toss gently to combine, adding reserved pasta water if needed to reach desired consistency.

Garnish the Dish

Sprinkle chopped fresh parsley and lemon zest over the pasta before serving.

Serve

Divide the lobster pasta into serving bowls and enjoy your homemade dish!