Shopping Cart
Print Share this item


Fresh Lobster Tagliatelle Recipe


Looking for a fresh new take on your favourite pasta dish? Try this seafood inspired lobster dish that will have your dinner guests calling you for the recipe. 


Serves 4

11   oz raw tagliatelle pasta
2     6 oz Atlantic Lobster Tails
1     lemon (cut in half)
1     tbsp minced garlic
2     tbsp minced shallot
1     small can of diced and drained tomatoes (14 oz)
2     sprigs fresh tarragon, chopped
2     tbsp olive oil
2     oz white wine
salt & pepper, to taste


Squeeze the lemon juice from the two halves into a small pot of water (Enough to cover the tails). Simmer the lobster tails in the water for 6 minutes. Remove from the water and set aside to cool slightly at room temperature. Reserve the blanching water.

Sweat the garlic and shallots in the olive oil over medium heat until soft, with no colour. Add the white wine and 4 oz of the lobster blanching liquid and reduce by half. Add the drained tomatoes and simmer for 20 minutes on medium heat.

While the sauce is cooking, blanche the tagliatelle pasta in salted water until al dente (water should taste like seawater).

Remove the lobster tails from the shells and cut each into 6 pieces. Place the portioned lobster into the sauce in the last three minutes of cooking to just warm through.

Finish the sauce with fresh chopped tarragon and season to taste. Toss the sauce and pasta together and serve.

About Tony Cammalleri