Burst Cherry Tomato and Lobster Tagliatelle

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By: Cooking for Keeps, sponsored by the Maine Lobster Marketing Collaborative

Prep time: 10 minutes | Cook time: 25 minutes
Serves 4

Ingredients

  • 2 tbsp butter, divided 
  • 24 oz cherry tomatoes 
  • 4 large cloves garlic, minced 
  • 1 tsp salt, divided 
  • ½ cup dry white wine 
  • 1 tbsp lemon juice 
  • ¼ cup + tbsp heavy cream
  • ½ tsp sugar 
  • ¼ tsp crushed red pepper flakes
  • 12 oz tagliatelle pasta 
  • 1 lb cooked Maine Lobster claw and knuckles, thawed  

Directions

Bring a large pot of water to a rolling boil. Season generously with salt. 

While the water comes to a boil, heat a large skillet with high side to a medium heat. Add butter to the skillet. Once the butter melts, add the cherry tomatoes. Let the tomatoes cook in the butter for five minutes without touching. After five minutes, give them a stir and add ½ teaspoon salt. When they start to burst at the seams, after another 2-3 minutes, use the back of a wooden spoon to smash them.

Add garlic, white wine, lemon juice, and remaining ½ teaspoons salt. Bring to a boil and reduce to a simmer. Simmer until reduced by half. 

Stir in heavy cream, sugar, and red pepper flakes. Bring to a boil and reduce to a simmer. At this point, you can drop the pasta into the boiling water. Cook until just UNDER aldente.

When the pasta is cooked, use tongs to transfer the pasta and the cooked lobster to the sauce. Reserve starchy cooking liquid. Use tongs to toss everything together until lobster is hot and sauce has coated the noodles. If needed, add a little bit of starchy cooking liquid, ¼ cup at a time until you reach desired sauce consistency. Season to taste with salt and pepper. Serve immediately.

Additional Notes

You can swap out raw lobster claw and knuckle meat for the cooked. Season raw lobster with salt and pepper. Heat the same large skillet to a medium heat. Add 2 teaspoons of butter. Sauté the lobster until pink and cooked through, about 3 minutes. Remove from the skillet and prepare the recipe as instructed. 

If the lobster has a lot of excess moisture, it won’t saute, and will steam. Therefore, be sure the lobster is completely thawed and dried with a paper towel before adding to the pasta and sauce. You can leave the white residual lobster in place – it tastes delicious!

  1. Bring a large pot of water to a rolling boil. Season generously with salt. 
  2. While the water comes to a boil, heat a large skillet with high side to a medium heat. Add butter to the skillet. Once the butter melts, add the cherry tomatoes. Let the tomatoes cook in the butter for five minutes without touching. After five minutes, give them a stir and add ½ teaspoon salt. When they start to burst at the seams, after another 2-3 minutes, use the back of a wooden spoon to smash them. 
  3. Add garlic, white wine, lemon juice, and remaining ½ teaspoons salt. Bring to a boil and reduce to a simmer. Simmer until reduced by half. 
  4. Stir in heavy cream, sugar, and red pepper flakes. Bring to a boil and reduce to a simmer. At this point, you can drop the pasta into the boiling water. Cook until just UNDER aldente. 
  5. When the pasta is cooked, use tongs to transfer the pasta and the cooked lobster to the sauce. Reserve starchy cooking liquid. Use tongs to toss everything together until lobster is hot and sauce has coated the noodles. If needed, add a little bit of starchy cooking liquid, ¼ cup at a time until you reach desired sauce consistency. Season to taste with salt and pepper. Serve immediately.