Lobster Pasta with Herbed Cream Sauce ~ Massa com Lagosta e Molho Cremoso

Recipe by Epicurious, Photos by Priscillakittycat

Recipe by Epicurious, Photos by Priscillakittycat

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Yum, yum yum.  Seafood is my thing and this is a dish that I’ve wanted to prepare for a long time.  We happened to have the main ingredient (Lobster) in the freezer and I found a recipe that had more than 60 good reviews and 92% said they would make it again.  When all the stars line up, go for it!  I jumped at the chance.

A lovely aroma permeated our home and attracted curious beings, including the four-legged kind.  I had to shoo away the kittens and close the kitchen door.  The final product was exactly what I had hoped for…and more.

8 lobster tails
3 tablespoons olive oil
1/4 cup tomato paste
3 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
4 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Cut open the lobster tails and remove the meat from each, keeping the meat in one piece. Remove the guts.  Heat oil in heavy large pot over high heat. Add lobster meat and shells to the pot. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. (I allowed it to simmer longer, to thicken the sauce) Strain sauce into large bowl. Discard contents of strainer. (I kept some of the herbs from the strainer and threw them back into the sauce).

Transfer sauce to a heavy large saucepan. Cut the lobster meat into bite-size pieces. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 5 or 6 minutes. Season with salt, if necessary, and serve.

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Ummm, delicia! Ja faz um bom tempo que quero preparar este prato. Encontrei a receita na net e as lagostas no freezer. Quando as oportunidades se apresentam, agarre! Foi tudo que eu esperava…e mais. Todo mundo de barringuinha cheia, coração feliz.

8 lagostas
2 colheres de sopa de azeite de oliva
¼ de um copo de polpa de tomate
3 tomates ameixa grandes picados
1/3 de um copo de vinho branco seco
2 colheres de sopa de vinagre de vinho branco
4 dentes de alho, fatiados
4 espigas da herva tarragon
4 espigas de tomilho
4 espigas de salsinha picadas
6 copos de crème de leite fresco
2 kilos de massa (fettuccine ou linguine)

Corte as cascas das lagostas e retire a carne. Limpe e remova as tripas.  Aqueça o azeite no fogo médio-alto numa panela pesada e grande. Adicione a carne da lagosta e as cascas. Refogue durante três minutos. Acrescente a polpa do tomate e misture durante mais uns tres minutos. Junte os tomates, o vinho, alho, vinagre, tarragon, tomilho, e a salsa. Adicione o crème de leite fresco e deixe ferver durante 2 minutos. Reduza o fogo. Deixe cozinhar em fogo brando até que o molho pegue o sabor da lagosta e das cascas. A receita manda cozinhar durante 20 minutos, mexendo de vez em quando. Eu deixei quase uma hora para o molho engrossar. Coe o molho, deixando algumas hervas nele.

Corte a carne da lagosta em pedaços pequenos e devolva para o molho. Esquente o molho enquanto a massa cozinha. Quando a massa estiver pronta e coada, junte ao molho e cozinhe no fogo médio-alto durante uns 5 minutos.

 

 

 

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2 thoughts on “Lobster Pasta with Herbed Cream Sauce ~ Massa com Lagosta e Molho Cremoso

  1. Thank you! It made it to my Pinterest. Do you know the recipe app Paprika?

    On Sat, May 14, 2016 at 9:13 PM, priscillakittycat wrote:

    > PriscillaKittyCat posted: ” Yum, yum yum. Seafood is my thing and this is > a dish that I’ve wanted to prepare for a long time. We happened to have > the main ingredient (Lobster) in the freezer and I found a recipe that had > more than 60 good reviews and 92% said they would ma” >

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