Creamy Lobster Pasta with Truffle Infused Caviar and Chives
Rich with cream, Parmesan cheese and fresh lobster meat, the luxurious dish is crowned with a spoonful of truffle infused caviar. You can use either lobster tails or whole lobsters for this recipe. After removing the cooked meat, be sure to reserve the shells—they’re simmered in the cream sauce to infuse it with deep lobster flavor. To pour alongside this splurge-worthy dish, pop open a bottle of sparkling white wine, Chenin Blanc, Pinot Noir or Barolo.
Ingredients:
- 6 lobster tails or 3 whole lobsters, blanched, meat picked and shells reserved
- 4 cups (32 fl. oz./1 l) heavy cream
- 1 yellow onion, peeled and halved through the root and stem
- 4 unpeeled garlic cloves, crushed
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) bucatini
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1/3 cup (2 1/2 oz./75 g) crème fraîche, plus more for serving
- 4 oz. (125 g) Parmesan cheese, grated
- 1 jar (1 oz./28 g) Williams Sonoma Truffle Infused Caviar
- 3 Tbs. minced fresh chives
Directions:
Cut up most of the lobster meat into bite-size pieces, reserving the meat from at least 6 half-tails or claws for topping the finished dish. Set aside.
In a large rondeau-style pot, combine the reserved lobster shells, the cream, onion, garlic and a big pinch of salt. Bring to a boil over medium-high heat and boil until the liquid is reduced by about one-fourth, about 10 minutes. Remove from the heat, cover and let steep for 20 minutes. Strain the mixture through a fine-mesh sieve, discarding the solids, and return the cream to the pot.
Meanwhile, in another large pot over high heat, bring heavily salted water to a boil. Add the pasta and cook until not quite al dente, about 8 minutes.
Bring the cream mixture to a vigorous simmer. Using tongs, transfer the pasta directly to the pot with the cream and toss to coat. Add the butter, crème fraîche, cheese and a few spoonfuls of the pasta cooking water. Cook, tossing constantly, until the sauce is silky and smooth and the noodles are perfectly al dente, about 4 minutes. Add the chopped lobster meat and heat through. Season to taste with salt and many generous grindings of black pepper.
Divide the pasta and sauce among warmed pasta bowls. Top each with a small spoonful of crème fraîche, the reserved unchopped lobster meat and a small spoonful of the truffle infused caviar. Sprinkle with the chives and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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