- 1 bulb garlic, top 1/3 removed
- 12 ounces cherry tomatoes
- Shells from the 4 lobster tails
- 1/ 2 cup cognac
- 2 whole shallots, finely diced
- 1/ 4 cup tomato paste
- 1/ 2 cup seafood stock
- 1 cup dry white wine
- 1 tablespoon finely chopped oregano
- 1 tablespoon finely chopped parsley
- 1 cup reserved pasta water
- 1/ 3 cup finely grated Parmigiano Reggiano
- Kosher salt, adjust to taste
- black pepper, adjust to taste
Butter Poached Lobster
- 4 fresh or thawed lobster tails
- 1 cup unsalted butter, cut into 1-inch cubes
- 1 lemon, cut into wedges
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- kosher salt, adjust to taste
- black pepper, adjust to taste
- 1 pound linguine
- 2 tablespoons kosher salt
Tomatoes and Garlic
Preheat oven to 450-degrees Fahrenheit.I n a mixing bowl, evenly coat cherry tomatoes with salt, pepper, and a drizzle of olive oil. Place the tomatoes and garlic on a sheet pan lined with aluminum foil. Place in the oven and roast for 20 - 25 minutes. Set aside
Lobster and Sauce
Remove the shells from the cold lobster tails with scissors. Cut straight down the shell and peel it away, but don’t be afraid to cut it however you need to in order to keep the meat intact. Gently remove the meat so it doesn’t break apart.
Add 2 tablespoons of olive oil to a large pan over medium-high heat.Cut or chop the shells into smaller pieces (about 1-inch x 1-inch) and add them to the oil when the oil is hot enough.
Stirring constantly, cook the shells in the oil for about 3 minutes. The lobster shells should be red. Add the cognac to the pan. Please keep the pan off the burner for this part to avoid a fire hazard.
After the cognac is done sizzling, place the pan back on the burner and add the diced shallots. Sauté for 2 minutes. Add in the tomato paste and seafood stock.
Using a fork, slide 3 roasted garlic cloves out of the bulb and mash into the working sauce. Simmer together for 3 minutes, stirring occasionally.
Add the white wine and scrape the bottom of the pan if you need to get anything unstuck. Cook until most of the wine has evaporated (about 5-7 minutes).
Stir in the cream and herbs to the sauce. Simmer on low heat for 20 minutes.
Boil 4-6 qt. of salted water in a large pot. Add pasta and cook to al dente. Drain the pasta, reserving 1 cup of pasta water.
Meanwhile in a separate sauté pan add butter and let melt, once melted add lemon wedges, parsley, and chives into the butter mixture. Sprinkle a dash of salt and black pepper into the butter.
Add the raw lobster meat to the clarified butter. Simmer for 6-8 minutes, keeping the butter under 175-degrees at all times. Carefully spoon the butter over the tails and turn them after 3 minutes to ensure an even cook. The lobster meat should reach an internal temperature between 140-145° F.
Set the lobster aside on the warm plate.
Strain the sauce with the lobster shells in a fine mesh strainer into a dutch oven. This will remove the shells easily.
Using tongs, toss the pasta with the sauce in the dutch oven. Continue until coated evenly. Gradually add as much pasta water as necessary to reach a medium consistency. You may not need to use the full cup.
Gradually sprinkle the Parmesan onto the pasta and continue tossing with the pasta until the cheese melts and the saucy appears consistent and creamy. Add salt and pepper to taste.
Plate the linguine and top with the tomatoes and lobster meat. Sprinkle additional parsley and Parmesan for garnish.