Lobster Pasta with Lemon Creme Fraiche Sauce

August 5, 2021 by Mandy

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lobster pasta with lemon creme fraiche sauce
Yield: 2 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes


Snap the asparagus ends off where it naturally breaks when it is bent.
Diagonally slice the asparagus into small pieces.
Toss with 1/2 tsp of olive oil and 1/2 tsp of salt.
Using a pan on medium heat, grill the asparagus for 10-15 minutes until cooked.

Cut the lobster tails in half lengthwise and remove the lobster meat. Set the shells aside.
Rinse the lobster meat in water to remove any remaining shells.
Dice the lobster meat into bite size pieces. Set aside to drain on paper towels.
In a large saucepan on medium heat, add 2 tbsp of butter and the finely minced shallot.
Once shallots are fragrant, add lobster shells and cook for a few more minutes.
Add 1 cup of chinese cooking wine, the juice of two lemons, and 1/2 tsp of salt.
Allow the sauce to come to a simmer and turn the heat to the lowest setting.
Finish the sauce by mixing in 1 cup of heavy cream and 1 tbsp of creme fraiche.

In a small saucepan on medium low heat, melt 1/2 stick or 4 tbsp of butter with 1 tbsp water.
Gently poach the lobster meat for about 5 minutes or until the internal temperature reaches 145°F.

Add the cooked pasta, lobster meat, and asparagus to the sauce.
Using tongs, mix gently and serve with parmesan cheese.