Creamy Lobster Pasta

Ingredients:

1 (1.25–1.5 lb) Live Lobster
1 lb Long pasta, such as Tagliatelle, Linguine or Spaghetti

Sauce Ingredients:

2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon tomato paste
Reserved lobster tomalley (from the body cavity)
1 cup heavy cream
3 green onions, thinly sliced
Freshly cracked black pepper
Grated Parmesan cheese (optional)

Method:

Bring a large pot of salted water to a boil and cook the lobster for 8–10 minutes. Remove and plunge into an ice bath to stop cooking. Crack the shells to remove the meat from the tail and claws, cutting it into bite-sized chunks. Important: carefully scrape the green tomalley (liver) from the body cavity and set it aside in a small bowl, as this adds intense flavor to the sauce.

Cook the pasta according to package instructions until al dente. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Sauté the garlic until fragrant, then stir in the tomato paste and the reserved tomalley, breaking it down with a wooden spoon until it melts into the oil. Pour in the cream and simmer gently until the sauce thickens slightly and turns a rich pinkish-orange hue. Stir in the lobster meat to warm through, then toss in the cooked pasta and green onions. Season generously with black pepper and serve immediately, topped with Parmesan if desired.

*Alternatively, this recipe can be made using a cooked lobster, in the shell, following the same steps after the lobster is cooled.