Pasta with Lobster and Cauliflower

By sadams1001

An easy yet decadent dish that matches well with Sauvignon Blanc

Ingredients

• 8 tablespoons extra-virgin olive oil
• 1 head cauliflower, trimmed of green leaves and cut into 2-inch pieces
• 2 cloves garlic, peeled and coarsely chopped
• 1 1/2 cups water
• Fleur de sel and freshly ground black pepper
• 1 1 1/2-pound Maine lobster
• 1 shallot, finely chopped
• 1 pound maccheroncini (or other tube-shaped pasta)
• Black truffle (optional)

Details

Servings 4
Adapted from winespectator.com

Preparation

Step 1

1. Heat 6 tablespoons of oil in a large pot over medium heat. Add the cauliflower and garlic, and cook, stirring occasionally, until the cauliflower is softened but not browned, 8 to 10 minutes. Add the water, cover the pot, and reduce the heat to medium-low. Cook until tender, 15 to 20 minutes. Transfer contents of the pot to a blender. Season with fleur de sel and black pepper, and blend until smooth. Reserve.

2. Steam or boil the lobster until it is just undercooked, 8 to 10 minutes. Place in an ice water bath, and let cool, 10 minutes. Remove all the lobster meat from the shell, and dice; collect the juices, and reserve. Heat the remaining 2 tablespoons of oil in a medium pan over medium heat. Add the shallot, and cook until translucent, 3 to 5 minutes. Add the lobster meat and juices, and cook for 3 minutes. Remove from heat.

3. Bring a medium pot of salted water to a boil, add the maccheroncini, and cook until al dente. Drain, and return to pot. Add the cauliflower sauce, and toss to coat. Add the lobster mixture and a few truffle shavings, and toss to combine. Divide the pasta among 4 to 6 plates. Shave the black truffle generously over the pasta, and serve immediately.