Lobsterlicious Pasta!

By gbvampy1

Ingredients

• For the lobster (sous vide):
• 4-5 frozen lobster tails thawed and removed from shells (reserve the shells)
• 8 Tbs unsalted butter
• 1 Tbs chili paste
• 1-2 sprigs thyme
• 1-2 sprigs parsley
• 1 clove of garlic crushed
• 1 tsp salt
• For the sauce:
• the reserved lobster shells
• 3 Tbs olive oil
• 1 Lb linguini or pasta of your choice
• 4-5 cups whipping cream
• 1/4 cup tomato paste
• 2 plum tomatoes, chopped
• 1/2 cup dry white wine
• 2 Tbs white wine vinegar
• 2 garlic cloves, sliced
• 2 fresh thyme sprigs
• 2 fresh parsley sprigs
• salt & white pepper to taste

Preparation

Step 1

Set up a sous vide bath at 140 degrees. Remove the lobster meat from the tails and put the shells to the side for later. Place the butter, chili paste, garlic, and herbs into a sous vide bag. Season the lobster with a little salt and add to the bag and vacuum seal it. When your water is up to temperature, add your bag to it and allow it to cook for 30 minutes. (If you are using steamed or boiled lobster skip this step)
While that’s going heat the oil in heavy large pot over high heat. Add reserved lobster shells and cook for about 4-5 minutes. Reduce heat to low and stir in the tomato paste for a few minutes. Add your tomatoes, wine, vinegar, garlic, thyme, and parsley. Add cream and bring to a boil, then reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, for about 20 minutes. Strain sauce into large bowl with cheesecloth or a metal strainer, pressing on solids to extract as much liquid as possible. Add the liquid to another saucepan on low flame. Cook your pasta per directions on the box. Cut up the lobster tails into small chunks and add it to the sauce and salt and pepper to taste. Drain your pasta and return it to the pot and add the sauce and toss until completely covered in sauce and serve immediately. Bon Appetit!