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Pasta with Lobster and Tarragon Recipe

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This recipe for Pasta with Lobster and Tarragon, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Saturday, July 25, 2009


2 tbl olive oil
1/2 cup finely chopped yellow onion
1 large can chopped tomatoes
2 tsp dried tarragon
salt and freshly ground pepper to taste
1 cup heavy cream
1 pound spaghetti
pinch of cayenne pepper
1/2 pound lobster meat or more (at least 1 1/2 cups)
parsley, fresh basil or fresh tarragon sprigs (garnish)

1. Heat oil in saucepan. Add onion, reduce the heat and cook, covered until tender, about 25 minutes.
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 salt, stir in the pasta, and cook until tender but still firm.
5. 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 my son and daughter-in-law and their guests will have a lobster feast (7 pound lobster anyone?) and they actually have leftovers. In the past they have ordered lobsters for the children. When they were young they weren't interested but now that they are a little older and eating their own lobsters we will have to order extra just for the leftovers. This is a great "leftover" meal. I am lucky enough to be invited both the feast and the leftovers.




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