Ingredients: |
Ingredients: 2 tablespoons best-quality olive oil ½ 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 1 pound spaghetti Pinch of cayenne pepper ½ pound cooked lobster meat (about 1½ cups; the equivalent of a 3- to 4-pound lobster) Fresh parsley, basil, or tarragon sprigs, for garnish
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Directions: |
Directions:1. Heat the oil in a saucepan over medium heat. Add the onion, reduce the heat, and cook, covered, until tender, about 25 minutes. 2. Chop and drain the tomatoes and add them to the onions. Add the tarragon, season with salt and pepper, and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 30 minutes. 3. Remove the mixture from the heat and let it cool slightly. Purée it in a food processor, or use a food mill fitted with a medium disc. 4. Return the purée to the saucepan, stir in the heavy cream, and set over medium heat. Simmer the mixture, stirring often, until slightly reduced, 15 minutes. Taste the sauce, correct the seasoning, and stir in the cayenne and lobster meat. Simmer further, just until the lobster is heated through, 3 to 5 minutes. 5. Meanwhile, in a large pot, bring 4 quarts salted water to a boil. Stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon the sauce over the pasta and garnish with a sprig of parsley, basil, or tarragon. Serve immediately. |