This creamy meal pairs well with a Chardonnay like the one from James Charles Winery and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 2 c. dry Chardonnay
- 3 sprigs fresh thyme
- 1 t. peppercorns
- 5 t. sea salt, divided
- 2 lemons, divided
- 16 ounces of lobster tails – I usually find 5- to 6-ounce tails
- 12 ounces fettuccine (fresh or dry)
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup heavy cream
- 2 tablespoons salted butter
- 1/3 cup grated parmesan cheese
- fresh basil leaves, for garnish
- lemon wedges, for garnish
- Saucepan
- Large pot
Directions:
Step 1: Bring the wine and thyme to a boil in a medium saucepan. Add the thyme, peppercorns and 1 T. sea salt.
Step 2: Cut one of the lemons in two and squeeze each half into the liquid. Drop the squeezed lemon shells into the mixture.
Step 3: Add the lobster tails and reduce heat to medium. Cover and simmer for 5-6 minutes. Remove from saucepan, cool. When the lobster is cooked it will be red and will curl up.
Step 4: Once the tails are cool enough to handle, cur with kitchen scissors down the underside of the lobster tail and remove the meat. Chop into pieces about 1” cubed and set aside.
Step 5: Bring a large pot of water to a boil for the pasta, and season with 1½ t. salt. If using fresh pasta, drop the strands into the boiling water and be ready to remove in about 2 minutes.
For boxed pasta, read the directions and follow instructions for al dente pasta.
Step 6: Before draining the pasta, dip out a cup of the pasta water to use if the sauce becomes dry. Hold in reserve just in case.
You will likely use less than ½ c. but it is better to have a little extra on hand.
Step 7: Heat the olive oil in a large, skillet over medium heat. Add the shallot, garlic, and ½ t. salt. Sauté stirring constantly for 2 minutes.
Step 8: Add the cream and reduce the heat to low. When the cream begins to simmer, add the butter and parmesan.
Step 9: Zest a lemon and stir 1 T. zest into the sauce. Stir until the mixture is smooth and creamy. Juice the zested lemon and stir in the juice along with ¼ c. pasta water.
Step 10: Add the chopped lobster into the sauce to heat through. Taste the sauce and add more salt if needed.
Step 11: Stir in the cooked pasta. If the sauce needs to be thinned, stir in more pasta water about 2 T. at a time.
Step 12: Serve in pasta bowls or on plates and garnish with basil and lemon wedges if desired.
Serves 3 to 4.
