Lobster Tagliatelle Recipe
Make Lobster Tagliatelle Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Lobster
Sauce
Finishing
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons salt. Add 12 oz tagliatelle and cook according to package directions until just al dente (usually 6–8 minutes for fresh, 8–10 for dried). Reserve 1 cup of the pasta cooking water, then drain the pasta and toss immediately with 1 tablespoon extra-virgin olive oil to prevent sticking. Set aside.
Lobster
- 2
Prepare lobster
If using live lobster: bring a large pot of salted water to a boil and cook 1 to 1.25 lb lobster for 7–8 minutes (for 1 lb) until shell is bright red and meat is opaque. Cool slightly, remove tail and claws, crack shells and extract meat. If using cooked lobster meat, simply chop into bite-sized pieces. Pat the lobster meat dry with paper towels. Keep 2 tablespoons unsalted butter for finishing; set aside the lobster meat and butter separately.
- 3
Sear lobster (optional for added flavor)
Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat until foaming. Add lobster pieces and sear for 30–45 seconds per side just to warm and add color (do not overcook). Remove lobster to a plate and cover to keep warm. Reserve pan juices.
Sauce
- 4
Sweat aromatics
In the same large skillet (use pan with reserved juices if seared lobster), add 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add 2 minced shallots and sweat until translucent, about 2–3 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.
- 5
Deglaze
Pour in 1 cup dry white wine to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Increase heat to medium-high and reduce the wine by about half (3–4 minutes) so the alcohol cooks off and the flavor concentrates.
- 6
Build sauce
Stir in 1 teaspoon tomato paste and 1 cup fish or lobster stock, bring to a gentle simmer and reduce for 3–4 minutes until slightly thickened. Reduce heat to low and stir in 3 oz heavy cream. Simmer gently 1–2 minutes to warm and integrate. Season with 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (optional). Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. Stir in 2 tablespoons chopped parsley and 2 tablespoons chopped chives.
- 7
Finish sauce
Whisk in the reserved 2 tablespoons unsalted butter, one tablespoon at a time, to create a glossy emulsion. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Combine & Finish
- 8
Combine pasta and sauce
Return the drained tagliatelle to the pot or the skillet with the sauce over low heat. Add about half of the reserved pasta cooking water, toss to combine, and add more as needed to reach a silky sauce that coats the pasta (use up to the reserved 1 cup).
- 9
Add lobster and cheese
Fold the warm lobster pieces into the pasta and sauce, gently tossing to distribute without breaking the meat. If using, sprinkle 1/4 cup grated Parmigiano-Reggiano and toss once until incorporated. Heat just until lobster is warmed through (30–60 seconds).
- 10
Plate and garnish
Divide tagliatelle and lobster among 4 warmed plates. Finish each portion with a light drizzle of extra-virgin olive oil (optional), a small pinch of fresh chives and parsley, and a final grind of black pepper. Serve immediately.