Pasta With Lobster And Tarragon

Ingredients

* 2 tbsp best-quality olive oil
* 1/2 cup finely chopped yellow onion
* 1 can (2 pounds, 3 ounces) Italian plum tomatoes
* 2 tsp dried tarragon
* salt and freshly ground black pepper, to taste
* 1 cup heavy cream
* 2 tbsp salt
* 1 lb spaghetti
* pinch of cayenne pepper
* 1/2 lb live lobster meat or more, about 1-1/2 cups, the equivalent of a 3- to 4-pound lobster
* parsley, fresh basil or fresh tarragon sprigs (garnish)


Cooking Instructions

1. Heat the oil in a saucepan. 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 to taste with salt and pepper, and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.

3. Remove the mixture from the heat and let it cool slightly. Puree it in the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.

4. Return puree to the saucepan, stir in heavy cream, and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until lobster is heated through.

5. Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. 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.

Try our source for cooked maine lobster or live lobster