Ingredients: |
Ingredients: 2 Tbsp. olive oil
1/2 cup finely chopped yellow onion
1 large can ground tomatoes
2 tsp. dried tarragon
salt and freshly ground pepper to taste
1 cup heavy cream
salt
1 pound spaghetti
pinch of cayenne pepper
1/2 pound lobster meat or more, about 1 1/2 cups, the equivalent of a 3 - 4 pound lobster
parsley, fresh basil or fresh tarragon sprigs, (garnish)
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Directions: |
Directions:1. Heat oil in saucepan. Add onion, reduce the heat and cook, covered, until tender, about 25 minute
2. Add tomatoes to onion. 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.
3. Stir in heavy cream. Simmer mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce and correct seasonings and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until lobster is heated through.
4. 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. |
Personal
Notes: |
Personal
Notes: It's almost a sin to have leftover lobster, but occasionally on the Cape we have one of those wild and crazy lobster feasts (7 pound lobsters ?) and we actually have leftovers. Or else order a lobster for everyone including those too little to eat dinner late at night and those with an aversion to seafood and again you will be rewarded with leftovers, and then it is really simple to make this meal, which has become a staple at our Cape Cod table.
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This recipe for Pasta with Lobster and Tarragon is from