lobster pasta with creamy tarragon sauce.
Hi, 2020 - how are ya? (Sorry, Jeffree Star is my one of my spirit animals…)
I’ve started out the year with a week by myself. Adam is in Japan. So, I’ve been focusing on rebuilding a few routines, setting goals for the year, and cooking for one. Cooking for one kind of sucks. I did it for a decade. But I want you to remember something when popping a frozen meal in the microwave or ordering takeout feels easier - you’re worth a homemade meal with fresh ingredients and the short amount of time it takes to make it.
And this one is super quick and easy. To avoid food waste, you can bake the leftover pasta and sauce in an oven-safe dish with some breadcrumbs. It makes another great and easy second meal for one with some grilled chicken the next day. Be your own date every once in a while, people. It’s not so bad. If you’d be interested in a cooking for one series, comment down below!
I use whole grain pasta in this recipe. Gasp. I try to limit my refined pasta intake to one evening per week, and if I do more than that - we’re using whole grain for sure. I want to plug the pasta from Community Grains. It’s so hearty and flavorful. The brand has a lot of transparency around their ingredients and process. I love that their pasta changes as their harvests do. According to their website, their products are truly whole milled - which means a very limited loss of nutrients. No sugar, no sodium, 7 grams of fiber, 6 grams of protein, and a whole lot of potassium? Yes, please.
You can make this dish in 20 minutes if you time everything properly. You’ll bake the tomatoes and lobster tail together. I love baking lobster tails because it takes 3 minutes of prep and 12 minutes in the oven. This is how I get away with eating way more lobster than a normal human. For the technique, I’m going to direct you to the Tasty video (I know, I know) because it’s provides a super clear video on how to cut the lobster tail with scissors and pull out the meat. I promise that this is a completely goof-proof method. Don’t be afraid to try it!
Let’s talk about tarragon. I used to pop it into the categories of flavors I hated (other flavors on that list include: fennel, uni butter, anise, carraway, etc.). Now I somehow love it when paired properly. I guess this is adulthood. Note: Tarragon is considered a ‘high risk’ flavor when wine pairing. This means it can completely destroy how your tastebuds perceive certain wines. White Burgundies (with little to no oak) and Merlots are excellent pairing. For more sensitive palettes, go with the white.
The pasta can boil and the lobster + tomatoes can bake all while you’re making the sauce.
This sauce is very [non VSCO girl] basic: shallots, garlic, flour, butter, dijon mustard, milk, tarragon, parmesan cheese. Sauté should shallots and garlic, whisk some flour and butter together to get a roux going. Add the dijon to that rue and then slowly whisk in milk until you have a thick sauce. Take the pan off the heat and stir in the tarragon and parmesan. When the pasta is finished, fold it into the sauce. Then top with your lobster and tomatoes. Boom. You’re worth it.
Recommended Wine Pairing
A white Burgundy or a Merlot
INGREDIENTS
Baked lobster + Tomatoes
1 lobster tail
1 tbsp. unsalted butter
1/2 lemon
1 sprig of tarragon
8-12 cherry tomatoes
Drizzle of olive oil
Kosher salt + black pepper
Pasta + tarragon sauce
10 oz. whole grain pasta
1 tsp. olive oil
1 shallot, finely diced (may substitute 1/4 yellow onion)
1 clove garlic, crushed
1 tbsp. unsalted butter
1 tbsp. flour
1/2 tbsp. dijon mustard
1 cup whole milk (room temperature)
1 tbsp. tarragon, chopped
1/2 cup parmesan cheese, grated (room temperature)
Kosher salt + black pepper
[optional for more flavor] pinch of mild chile powder or Old Bay seasoning
INSTRUCTIONS
Prep steps
Preheat the oven to 450-degrees Fahrenheit.
Boil a pot of salted water.
In a mixing bowl, evenly coat cherry tomatoes with salt, pepper, and a drizzle of olive oil. Place the tomatoes on a sheet pan lined with aluminum foil.
Using scissors, cut the down the top of the lobster tail to bottom fin (without cutting through the fin). Flex apart the two sides and use your fingers to push the meat over the shell. Use this Tasty video for reference!
Make a shallow slice down the middle of the lobster meat. Cut the tablespoon of butter into thin strips and place the butter into the slice you just made.
Squeeze lemon juice over the lobster tail and sprinkle with salt + pepper.
Place a sprig of tarragon on top of the tail and place the lobster onto the sheet pan with the tomatoes.
Cook Steps
Cook the tomatoes and lobster in the oven for 12 minutes.
Add the pasta to the boiling water and cook as directed (usually about 8-10 minutes depending on the noodle).
Add 1 tsp. of olive oil to a pan over medium-high heat.
Sauté the shallots and crushed garlic in the olive oil for about 2 minutes.
Add the butter. When the butter stops foaming, add the flour. Whisk together the flour and butter (it will be a bit lumpy). Turn the heat down to medium-low so that the sauce is slowly bubbling.
Whisk in the dijon and optional seasoning (pinch of chile powder or Old Bay).
Stir in tarragon, salt, and pepper into the sauce.
Remove the pan from the heat. Gradually melt the cheese into the sauce. Keep the pan off the heat.
Drain the pasta when it is ready and fold it into the sauce.
Remove the lobster and tomatoes oven when ready and chop up the lobster meat.
Plate the pasta and top with the tomatoes and chopped lobster.