Tuesday, February 19

Lobster & Truffle Pasta



Maybe it’s the upcoming wedding, but Valentine’s Day just didn’t seem like as big of a deal this year. After all, we have so much to look forward to as a couple in the next few months. We decided to keep it low key with a special meal at home, a bottle of our favorite champagne, and a few shows we had recorded on TV. I originally planned to make scallops but they were all out of them at my fish shop so I grabbed the last two lobster tails in the case (much to the disappointment of those waiting in line behind me). The sweet lobster meat paired really nicely with a simple truffle pasta – yes, a pasta that’s actually made with truffles – and a light cream sauce. It turned out to be a pretty exquisite and decadent meal, not bad for an impromptu dinner in front of the couch.

More Lobster Recipes:
Whole Steamed Lobsters
Lobster Risotto
Lobster, Corn, & Bacon Chowder
Lobster Tails with Garlic Panko Crust

Lobster & Truffle Pasta:
  • Bring a large pot of water to a boil and season generously with salt.
  • Add in 1/2 lb. truffle pasta and cook until al dente.
  • Meanwhile, melt 3 tbsp. butter* and 1/4 c. heavy cream in a pan and bring to a simmer.
  • Season with salt, pepper, and a small pinch of cayenne, and add in 1/2 lb. chopped, cooked lobster.**
  • Drain the pasta, leaving some water stuck to the noodles, and add into the cream mixture.
  • Toss the pasta until most of the sauce is absorbed, 1-2 minutes.
  • Divide onto plates and serve.

Serves two
*For an even more truffle-y flavor, you can use truffle butter or a combination of the two.
**I placed 2 small lobster tails in a steamer and cooked for 5-8 minutes, or until bright red and slightly curled.