Description
Discover the secrets to making creamy Lobster Butter Pasta at home. Learn step-by-step instructions and tips for a luxurious, restaurant-quality dish.
Ingredients
- 150 g Westgold salted butter
- 1 lobster tail, 500g – 1kg
- 1 tablespoon (15 ml) olive oil, extra virgin
- 1 shallot, finely diced
- 2 garlic cloves, finely diced
- 1/4 cup (60 ml) white grape juice
- 400 g cherry tomatoes
- 250 g angel hair pasta
- Parsley, finely diced
- 1/4 lemon
- Salt and pepper to taste
Instructions
- Fill a large pot with water, season generously with salt, and bring it to a rolling boil.
- Separate the lobster meat from its shell. Use kitchen shears to cut along both sides of the tail, then peel off the shell to extract the meat. Cut the meat into sizable chunks.
- In a deep frying pan, warm the olive oil and 50g of butter over medium heat. When the butter melts and begins to foam, reduce the heat and place the lobster pieces in the pan. Sauté for 3 to 4 minutes, or until the meat turns white and pink. Use a slotted spoon to remove the lobster and set it aside.
- Add the diced shallots and garlic to the pan, stirring occasionally, and cook for 2 minutes. Pour in the white grape juice to deglaze, scraping up any brown bits from the bottom. Continue cooking until most of the liquid has evaporated.
- Lower the heat and incorporate the cherry tomatoes into the pan. Cook them for 10 to 15 minutes, or until they break down and create a thick, jam-like consistency.
- Place the pasta in the boiling water. Cook it, ensuring you drain it 2 minutes before the recommended time, and save 1 cup of the pasta water.
- Combine the partially cooked pasta and 50 to 100g of additional butter with the tomatoes in the pan to initiate the creamy sauce. Gradually mix in the reserved pasta water and butter until you achieve a smooth, glossy sauce. Add the lobster back into the pan, sprinkle with fresh parsley and lemon juice, and mix thoroughly. Serve the dish immediately.
Notes
- Cook lobster until just opaque and firm to keep it tendernDeglaze with white grape juice, scraping browned bits for flavornGradually add pasta water for a rich, smooth sauce consistency
