Bring a large pot of heavily salted water to a boil.
Remove
the lobster meat from the shell. Using shearing scissors, turn the tail
over and cut down each side. Peel the shell away and remove the meat.
Chop into large pieces.
In
a deep dish saucepan on a medium heat, combine the olive oil and 50g
butter. Once the butter has melted and is slightly foaming, turn the
heat to low and add the lobster meat to the saucepan. Cook for 3 - 4
minutes or until the flesh is white and pink. Remove the lobster from
the pan with a slotted spoon and set to the side.
Add
the shallots and garlic to the saucepan and cook for 2 minutes while
stirring occasionally. Deglaze the pan with the white wine and scrape
off all of the brown parts from the pan. Cook until 80% of the wine has
been absorbed.
Turn
the heat to low and add the cherry tomatoes to the pan. Cook for 10 -
15 minutes or until they have burst open and have created a jammy
texture.
Add
the pasta to the pot of water. Cook pasta, being careful to drain 2
minutes before the suggested cooking time while reserving 1 cup of pasta
water.
Add the cooked pasta and 50 - 100g of butter to the saucepan with the tomatoes to start the creamy lobster pasta
sauce. Slowly incorporate the reserved pasta water and butter until you
have a silky and glossy texture for your cream sauce. Add the lobster, a
sprinkling of fresh parsley and lemon juice and stir through. Serve the
lobster pasta dish immediately.
Recipe courtesy of Daen's Kitchen
https://daenskitchen.com/buttered-lobster-pasta-wi...
