The Creamiest and Richest Lobster Pasta this side of the East coast.

Описание: INGREDIENTS:
1 onion, roughly chopped
2 sprigs tarragon
2 sticks celery, roughly chopped
2 cloves garlic, smashed
2 medium cooked lobsters, shelled and chopped, shells reserved
4 cups / 956 ml 35% cream or best you can find
12 oz / 350 g pasta (preferably a short pasta)
2 Tbsp / 30 ml Unsalted butter
1 cup / 225 ml fresh grated Parmigiana or to taste
1 cup / 225 ml reserved pasta cooking water
4 oz / 100 g snow peas, thinly sliced on the diagonal
1/4 cup / 60 ml Italian parsley, finely chopped
small bunch fresh chives, finely chopped
1 tsp / 5 ml lemon juice
fresh cracked black pepper


1. Combine onion, tarragon, celery, garlic, reserved lobster shells and cream in a large pot or Dutch oven.
2. Gently bring to a boil, stirring occasionally. Reduce to a simmer, stirring occasionally until reduced by 30-50%, about 30-40 minutes. Strain through a fine mesh seive.
3. Cook the pasta in salted water according to package instructions. Reserve about 1 cup of cooking water, drain pasta and return to pot.
4. Return the strained pasta to medium-low heat, add the cream, butter, Parmigiana, chopped lobster, snow peas, parsley, chives, lemon juice ad black pepper. Stir to combine. Add some reserved pasta water to thin the sauce if necessary. Check for seasoning and serve.