Lobster Truffle Pasta

  • 2 pounds lobster meat
  • 2 large shallots
  • 6 cloves fresh garlic
  • 6 ounces black truffle butter
  • 1/2 ounce black truffle
  • 1/3-1/2 cup heavy cream
  • Truffle salt
  • freshly ground black pepper (optional)
  • 2 (8 ounce) boxes Cipriani tagliarelle

Chop the shallots, mince the garlic and set aside.  Chop the lobster meat into bite-size pieces and set aside.  Shave or chop the black truffle and set aside.

Bring a large pot of salted water to a boil.

In a large (12 inch) saute pan over medium-low heat, melt the truffle butter.  Add the shallots and garlic, sauteing until softened, about 2-3 minutes.  Add the truffle, sauteing until the truffle becomes fragrant, about 2 minutes.

Add the lobster meat, sauteing until the lobster is coated with the butter.  Add the heavy cream, stirring well to combine.  Sprinkle with truffle salt to taste.  Add a little pepper, if desired.  Continue stirring until steam begins to rise from the pan.  Reduce heat to simmer and cover with a lid.

Once the heavy cream is heated through, add the pasta to the boiling water.  The pasta will cook very quickly, about 3 minutes.  You must time this.  Drain immediately and divide the pasta between 6 serving bowls.  Immediately ladle the lobster truffle sauce over the apsta.

Serve the lobster truffle pasta with additional truffle salt, truffle and pepper, as desired.

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