Lobster Pasta

Makes 2 servings

Ingredients

2 cups of lobster meat, cooked and chilled, divided.
sauce
3/4 cup lobster stock
1/4 cup white wine
2 garlic cloves, crushed
2 tablespoons Muir Glen® Tomato Paste
1 can Muir Glen® Fire Roasted Diced Tomatoes
1 tablespoon Hatteras Saltworks® Sea Salt
1 tablespoon California Olive Ranch® Arbequina Premium Reserve Extra Virgin Olive Oil
2 chunks Parmigiano Reggiano rind
1/4 teaspoon crushed red chili flakes
1/4 teaspoon Old Bay® Seasoning
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh parsley sprigs
2 tablespoons heavy cream, reserved for finishing sauce
pasta
2 tablespoons Hatteras Saltworks® Sea Salt
1/2 lb. De Cecco® Bucatini no. 15
garnish
Parmigiano Reggiano, shaved
Torciano® White Truffle Olive Oil
North Fork Sea Salt Co® North Flake Salt
Spice House® Tuscan Olive Oil Seasoning
chunks of lobster

Directions

Cut lobster meat into bite-size pieces, reserving 1/2 cup of the lobster for garnish.

Over medium heat, add the sauce ingredients, except for the heavy cream, to a large size sauce pan. Bring to a very soft boil or simmer. Stir occasionally and reduce the sauce while waiting for the pasta water to boil.

Add sea salt to the pasta water. Begin boiling the water and cooking the bucatini according to the package instructions.

When the pasta water begins to boil and the bucatini has been added. Strain the sauce using a large strainer into another medium sized sauce pan. Using a spoon or spatula to press on solids to extract as much liquid as possible. Discard contents of strainer. Put the strained sauce back over a low heat, stirring occasionally to keep warm.

Rinse the original large saucepan and set aside for later.

When there is about 5 minutes left until the pasta is finished cooking. Heat the rinsed large saucepan over medium heat and add about a 1/2 cup of the strained sauce. Add the 1 1/2 cups of lobster to the sauce to gently warm while the bucatini finishes cooking.

When the bucatini is just cooked or al dente, strain and add the pasta to the saucepan with the lobster. Add the heavy cream, toss over medium heat until sauce coats the pasta. Add more of the reserved sauce if needed, depending on how saucy you like your pasta.

In two large serving bowls, evenly distribute the pasta and lobster sauce. Making sure each plate has an equal amount of lobster, or there will be discussion at the table.

Garnish with a light drizzle of truffle olive oil, a pinch of seasoning, a pinch of flake sea salt, shaved parmesan cheese and the reserved chunk lobster.

Notes

• You do not use all the sauce for the pasta.
• We use leftover steamed lobster. A mix of claw, leg and knuckle meat, but any part of the lobster in bite size pieces works. Lobster can be prepared 1 day ahead and chilled.
• I make lobster stock from the body and shells, but a quality seafood stock such as Bar Harbor® Seafood Stock, can be substituted.
• Substitute a linguine or fettuccine for the bucatini if not available. I like the thickness and texture the bucatini adds, but your favorite long pasta will work in this dish.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.