Ingredients

The following ingredients have 2 Servings
  • 3 cold-water lobster tails (5 ounces each, uncooked)
  • 6 ounces penne or other pasta
  • 3 tablespoons butter (divided)
  • White truffle oil
  • 1 tablespoon minced shallot
  • 1/4 cup dry white wine
  • 1 tablespoon heavy cream
  • 2 tablespoons fresh parsley (chopped)
  • Salt and freshly ground black pepper

Instruction

  • Put a large pot of salted water on to boil for the pasta.
  • Scoop the raw lobster meat from the shells, cut it into small chunks, and add the shells to the pasta water.
  • Cook and drain the pasta according to package directions and toss with 1 tablespoon of the butter and about 1 tablespoon of truffle oil. Cover and set aside to keep warm.
  • Melt the remaining butter in a large frying pan over medium-high heat. Add the shallots and sauté until softened and just starting to caramelize, 2 to 3 minutes.
  • Deglaze with the white wine, scraping up any browned bits that may have developed on the bottom of the pan.
  • Add the lobster meat and continue cooking just until the lobster turns opaque and is cooked through, 2 to 3 minutes.
  • Stir in the cream and parsley, season to taste with salt and freshly ground pepper, and combine with the pasta.
  • Taste and add more truffle oil as desired. Serve immediately.