I took advantage of another Publix sale on lobster this weekend. So tonight when it was time to figure out what to make for dinner, I decided on a pasta dish for a couple of reasons… first, my time was limited – Blake was working late and Beckett was pretty grumpy, so dinner had to be 30 minutes or less. Secondly, the boys love pasta. So pasta it was. I took to the pantry and fridge for some inspiration, and come up with this recipe. I don’t use tarragon very often, as it has such a unique flavor, but branching out and trying it with this tomato-based sauce makes me want to experiment with it more. The boys ate this really well, and I loved it! It was full of flavor – I think largely in part to the way I cooked the pasta. Rather than pour out the salty water I cooked the lobster in, I kept it boiling on the stove and used it for the pasta. It saved time, saved a pot and boosted the flavor – win, win and win!
Lobster Pasta with Tarragon Tomato Sauce
4 lobster tails
12 ozs bow tie pasta
1 tbsp butter
1 tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
2 large tomatoes, diced
1 zucchini, cut lengthwise then sliced
1 tbsp dried tarragon
1 tsp dried basil
1/3 cup heavy cream
1 tsp salt
1/2 tsp pepper
1.) In a large pot, bring 6 quarts of water to a boil. Salt generously. Place lobster tails in boiling water and boil for about 12 minutes. Remove lobster tails and reserve water. Add pasta to the boiling lobster water and cook according to the package until al dente.
2.) Remove lobster from shells, and coarsely chop. Set aside.
3.) In a large saute pan, heat butter and olive oil. Add shallot and garlic and saute for 2 to 3 minutes. Add diced tomatoes, zucchini, tarragon and basil. Simmer for 5 to 7 minutes, or until a tomatoes begin to break down. Stir in cream, salt and pepper.
4.) Add lobster and pasta to tomato sauce, mix well. Serve topped with feta cheese.