Creamy Lobster Tagliatelle

A creamy bowl of creamy lobster tagliatelle is just the perfect date night dinner, if you ask me. The trick is to not overcook the lobster so it doesn’t become rubbery, but to use the shells to give the cream sauce all of the delicious lobster flavour. This pasta has surprisingly few ingredients, but packs a lot of flavour.

Ingredients:

• 2 lobster tails

• 1 tbsp salted butter

• 1 tbsp olive oil

• 1 shallot, minced

• 3 cloves garlic, minced

• 500ml cream

• 1 tbsp chopped fresh parsley

• 50g grated Parmesan

• 1 package tagliatelle (340g)

• salt and pepper to taste

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Method:

1. Start by washing and patting your lobster tails dry. Cut them in half lengthways so that you have the center meat exposed. Sprinkle some salt and pepper over the meat.

2. Heat a pan over medium heat. Add the butter and olive oil, then fry the lobster, meat side down, for about 2 minutes. Turn them over and cook for another minute. The meat will get white and slightly golden, but won’t be cooked through (this is fine!). Remove from the pan and set aside.

3. Remove the meat from the shells, but keep the shells for the sauce as they hold all of the flavour. Chop the meat into large chunks.

4. Add the minced shallot and garlic to the pan to fry, along with the lobster shells. Fry until the shallots are golden.

5. Pour in half of the cream, add the parsley, then season with a pinch of salt and pepper. Remember that as the cream reduces, the saltier it will get, so don’t put too much now. Simmer until reduced by half.

6. Add the rest of the cream and half of the Parmesan to the sauce and stir until combined. Remove the shells from the sauce and add in the lobster meat to finish cooking (3-4 minutes).

7. Boil a pot of salted water and cook the tagliatelle according to the package instructions until al dente.

8. Add the cooked pasta to the cream sauce along with a ladleful of pasta water. Cook for another 2 minutes so that the pasta soaks up the sauce. Season with more salt and pepper if needed.

9. Garnish with fresh parsley, the rest of the Parmesan, and the lobster shells. Enjoy!