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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 10 |
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Directions: 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 discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and
shells. Saut 3 minutes. Reduce heat to low. Add tomato paste; stir 3
minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and
parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just
until lobster flavor infuses cream, stirring occasionally, about 20
minutes. Strain sauce into large bowl, pressing on solids to extract as
much liquid as possible. Discard contents of strainer. (Lobster and sauce
can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size
pieces; coarsely crumble roe, if using. 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.
Contributor: Bon Appetit December 2004
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