This Squid Ink Pasta with Lobster Champagne Cream Sauce, with its luxurious flavors and easy-to-follow instructions, elevates any special occasion, or weeknight dinner. The marriage of tender, sweet lobster and velvety champagne cream sauce atop squid ink pasta, guarantees a dining experience that’s both sophisticated, and deeply satisfying. Also, this seafood pasta recipe is a perfect addition to your Feast of the Seven Fishes celebration on Christmas Eve, or serve as a romantic dinner in on New Year’s Eve.
Ingredients for Pasta with Lobster Champagne Cream Sauce
- Lobster: In addition to the knuckle and claw meat used in this pasta recipe, feel free to add lobster tail meat. Alternatively, substitute with crab meat, shrimp or scallops.
- Champagne: Replace with brut or a dry white wine, such as Sauvignon Blanc or Chardonnay, for a similar flavor profile.
- Squid Ink Pasta: Overall, the flavor profile of squid ink pasta is often described as mildly salty, with a hint of the sea, and adds an intriguing dimension to pasta dishes, making them stand out in both taste and appearance. However, use regular pasta like fettuccine or linguine, if squid ink pasta is unavailable, or you would rather not try.
- Heavy Cream: Substitute with half-and-half or whole milk, for a lighter version of the sauce.
- Lobster Stock: If lobster stock is not accessible, use seafood stock or a mixture of fish and chicken broth for a comparable taste.
- Cherry Tomatoes: Leave out, if you so desire.
- Fresh Basil: Substitute with fresh parsley or tarragon.
Let’s Talk Lobster
If you are lucky enough to find fresh cooked lobster, use that in this recipe. Alternatively, cook a whole lobster and/or a few lobster tails. In addition, if you do not want to use store-bought lobster or seafood stock, use the shells to make your own lobster stock for this squid ink pasta recipe.
- For whole lobsters: Boil in salted water for 10-15 minutes per pound until bright red and shell is firm; cool in ice water, then extract meat (would need at least two, 1 1/2 pound whole lobsters for this recipe).
- For lobster tails: Thaw (if frozen) and cut shell lengthwise, exposing meat; season, then steam or broil in oven for 8-10 minutes or grill for 5-6 minutes until opaque (three, 6-7 ounce lobster tails should be sufficient).
- Once cooked, cool slightly, remove meat from shells, and cut into pieces for use in the pasta recipe. Adjust cooking times based on size.
How to Make Squid Ink Pasta with Lobster Champagne Cream Sauce
Honestly, as luxurious as this recipe looks and tastes, the cooking method is quite simple, and can be served in about 25 minutes, or less:
- Rinse the fresh lobster meat in cold water, or if needed, prepare cooked lobster.
- Heat 1 1/2 tablespoons of butter in a deep saucepan, then add diced shallots and sauté for 2-3 minutes.
- Pour in the champagne and let it reduce by half. Strain out the shallots and discard.
- Return the reduced liquid to the pan. Add halved cherry tomatoes. Season with a pinch of salt. Cook for another 5 minutes.
- Pour in the lobster stock and heavy cream. Reduce until thickened and coating the back of a spoon (this will take 5-8 minutes).
- As the sauce reduces, cook the squid ink pasta in salted boiling water until al dente.
- Once the sauce thickens, add in the lobster meat, remaining butter, and cracked peppercorns. Warm through.
- Divide the cooked pasta into four bowls. Top generously with the champagne lobster sauce. Garnish with fresh basil and additional cracked peppercorns.
Tips to Making Lobster Pasta with a Champagne Cream Sauce
- Opt for fresh lobster meat, a good quality champagne or brut, and ripe cherry tomatoes.
- If you can’t find fresh lobster meat, cook whole lobsters and/or lobster tails. If desired, use the shells to make homemade lobster stock.
- As a last resort, frozen lobster meat will do. However, the texture may not be the same as using fresh lobster.
- Patience is key when reducing the champagne, lobster stock and cream for a rich sauce.
- For perfect timing, start boiling the pasta after adding the stock and cream to the saucepan.
- Taste the sauce before seasoning with salt, considering the salt content in lobster stock and cooked lobster.
- Cook the squid ink pasta al dente to maintain texture and prevent mushiness.
- Do NOT add the pasta water to the sauce (this will not make for a great presentation).
- Plate the al dente pasta first, then spoon on the lobster champagne cream sauce.
- Finish the dish with cracked peppercorns and torn basil for flavor and presentation.
- Serve immediately.
- Store leftovers properly in the refrigerator and reheat gently, adding cream if necessary to refresh the sauce.
How to Serve and Store Lobster Pasta with Champagne Cream
Pair this sensational Squid Ink Pasta with Lobster Champagne Cream Sauce with a light green salad and/or garlic bread for a well-rounded meal. Compliment this seafood pasta meal further with a crisp white wine, or champagne to enhance the flavors.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream to revive the sauce’s richness. Freezing is NOT recommended.
More Lobster to LovePrint
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