Lobster Pasta with Herbed Creamy Sauce

By Gibby

This is my version of this traditional Lobster Pasta recipe. You can substitute 9 small frozen lobster tails thawed out or 2 1/2 lbs of cooked canners when on special or packaged claw and tail meat.

Ingredients

• 3/4 lb lobster meat from cooked lobster and tomalley
• 3/4 lb large shrimp cut into bit size pieces
• 3 tablespoons olive oil
• 3 anchovies
• 2 cloves crushed garlic
• 3 tbsp diced onion
• 1 tsp of hot chili pepper
• 2 tablespoons white wine vinegar
• 2 fresh tarragon sprigs
• 2 fresh thyme sprigs
• 2 fresh Italian parsley sprigs
• 1 15 oz can of Italian plum tomatoes, chopped with juicce
• 1 cup low fat Greek yogurt
• 1/2 cup of low fat plain cream cheese
• 1 1/2 pounds fettuccine or linguine

Preparation

Step 1

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and put aside.

Heat oil in heavy large pot over high heat. Add anchovies, garlic, and onion Reduce heat to low, cook until onion is translucent. Add tomatoes, coarsely crumbled roe, tomalley, vinegar, tarragon, thyme, and parsley. Boil 2 minutes. Reduce heat to medium-low. Simmer just until sauce is thickened, stirring occasionally, add yogurt, cream cheese. Stirring occasionally, cook for about 10 minutes until infused with sauce can be prepared 1 day ahead.

Cut lobster meat and shrimp into bite-size pieces. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.