But you can make it right at home! Amy Traverso, who's the Senior Food Editor at Yankee Magazine, came by Tonia's Kitchen to talk about a delicious Lobster Pasta that's been cooked up in the kitchen of award-winning eatery Aragosta, of Deer Isle, Maine. Amy says Chef-Owner Devin Finigan wants as many people to enjoy this New England-style gourmet. So he adopted this recipe for the home chef. Just about anyone with a stove can enjoy!
Yield:
4 to 6 servingsFor the gremolata:
Ingredients
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
1 tablespoon freshly grated lemon zest
Instructions
First, make the gremolata: In a small bowl, stir together the garlic, parsley, and lemon zest. Set aside.
Now, make the lobster mixture: In a large bowl, use a spatula to fold the lobster meat with the mascarpone, lemon juice, lemon zest, garlic, and parsley. Add salt to taste. Set aside.
For the pasta:
Ingredients
1 pound cooked lobster, cut into bite-size pieces
½ cup mascarpone cheese
1 tablespoon lemon juice
Freshly grated zest of 1 lemon
1 small garlic clove, minced
¼ cup chopped fresh parsley
Kosher salt, to taste, plus more for pasta water
12 ounces dried linguine or tube-shaped pasta
½ cup dry white wine, such as pinot grigio
1 small shallot, minced
2 tablespoons unsalted butter, cut into small cubes
2 tablespoons heavy cream
Instructions
Set a large pot of salted water over high heat and bring to a boil. Add pasta and cook according to package instructions until it is still just a bit firm in the center, or al dente.
Meanwhile, in a large skillet over medium-high heat, bring the wine to a simmer with the shallot. Simmer until the wine reduces to about 2 tablespoons. Add the butter, a few cubes at a time, whisking as you go. It should blend in and look creamy. Add the cream and stir until the sauce can coat the back of a spoon. Add the lobster mixture to the pan and stir until well combined. Add the cooked pasta to the pan and stir to combine. Add a ladleful of the pasta water to thin the sauce a bit, if you’d like. Taste, and add salt if needed. Serve hot, topped with gremolata.
