Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce. Lobster meat and Fettuccine Pasta are coated in a delicious cream sauce made with white wine, Parmesan cheese, fresh tarragon, garlic, grape tomatoes in this amazing pasta recipe.
I love everything creamy. Lobster and creamy sauce definitely go well together. Especially with pasta. If you want to make something different with lobster, definitely try this lobster pasta with creamy white wine and tarragon sauce.
I used chicken bouillon cube to add flavor to the sauce - which added amazing flavor! If you can find porcini cubes (they are difficult to find but I did find them once) they would go great in place of chicken bouillon cube.
For this recipe, I use flavored pasta - Tomato Basil Garlic Fettuccini. You can see in the photos how colorful that pasta looks. This pasta was a perfect match for the sauce. If you can find this kind of pasta, it's definitely worth using it - I purchased it at Whole Foods. Once pasta is cooked, rinse it quickly with cold water. You can also just a regular fettuccine - the sauce is so flavorful and delicious it will work with any type of long pasta. This delicious lobster pasta in creamy white wine Parmesan tarragon sauce is very rich, so I added some grape tomatoes which worked really well in this recipe.
First, cook lobster tails by boiling them in water:
Then, start making the sauce by cooking together onions, grape tomatoes (each sliced in half), tarragon, wine and other ingredients
Add heavy cream
Add lobster meat and continue cooking the sauce
I use Tomato Basil Garlic Fettucini for this recipe. Use any fettuccine pasta
Lobster Pasta in Creamy White Wine Parmesan Tarragon Sauce
- 12 oz fettuccini (I used Tomato Basil Garlic Fettuccine)
- 2 lobster tails
- 2 tablespoons olive oil
- ½ onion , large, diced
- 2 tablespoons fresh tarragon
- 2 cloves garlic
- ⅔ cup white wine
- 12 grape tomatoes
- 1 ½ cups heavy cream
- 1 chicken bouillon cube (or use porcini broth cube)
- 3 oz Parmesan Cheese , shredded
- 9 grape tomatoes
- Bring a large pan of water to boil, add pasta and cook according to pasta directions. Rinse it quickly with cold water. Set aside.
- In the mean time, boil water in a separate pan, throw 2 lobster tails and cook them for 5 to 10 minutes until they just turn red/orange color. Remove from heat. Using tongs, remove lobster tails to a separate plate.
- When cool enough to handle, remove lobster meat from the shell, discard the shell.
- Cut lobster meat into bite-size pieces, meat will be uncooked in the thickest portion of the lobster tail, which is OK, because we will continue cooking the lobster in the sauce. For now, cover lobster meat and set aside.
- Heat olive oil in a large skillet, add diced onion and cook on medium heat until translucent, about 5 minutes.
- Chop fresh Tarragon finely and add to the skillet, stirring well with onions. Add chopped garlic. Add white wine and continue cooking on medium heat, constantly stirring until white wine is reduced by half.
- Cut each of 12 grape tomatoes in half and add grape tomato halves to the skillet.
- Add heavy cream and bring to boil, then reduce to simmer and add chicken bullion cube, stirring until the cube is completely dissolved.
- Add lobster meat and cook the sauce with lobster meat in it for about 10 minutes on low heat, until the lobster meat is completely cooked through and to infuse the flavors.
- Add cooked and drained pasta to the skillet with the sauce, stir sauce with pasta over medium heat until sauce coats pasta, about 5 minutes. Cut each of the remaining 9 grape tomatoes in half.
- To serve: Place pasta coated with sauce and lobster meat into each plate. Top with sliced grape tomatoes over the top of each pasta dish and sprinkle with shredded Parmesan cheese.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.