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Pasta
with Lobster and Tarragon (taken from the Silver Palate Cookbook) "A beautiful and sophisticated pasta dish, perfect as the first course of an important dinner." serves 6 as a first course or 4 as a main course |
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tablespoons best-quality olive oil 1/2 cup finely chopped yellow onion 1 can (2 pounds, 3 ounces) Italian plum tomatoes 2 teaspoons dried tarragon salt and freshly ground black pepper to taste 1 cup heavy cream |
2
tablespoons salt 1 pound spaghetti pinch of cayenne pepper 1/2 pound lobster meat (about 1 1/2 cups or the equivalent of a 3 to 4 pound lobster) parsley, fresh basil or fresh tarragon sprigs (garnish) |
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Heat the oil
in a saucepan. Add the onion, reduce the heat and cook, covered until
tender, about 25 minutes. Chop and drain the tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover and simmer, stirring occasionally , for 30 minutes. Remove the mixture from the heat and let it cool slightly. Purée it in the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Return purée to the saucepan, stir in heavy cream, and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until lobster is heated through. Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil or tarragon. Serve immediately. |
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serve with Lailey Vineyard 2002 Canadian Oak Chardonnay |
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| www.laileyvineyard.com | |