Serves: 4
½ Pound Penne, Orechetti, or your favorite pasta.
2 6 oz Lobster Tails
1 ½ Teaspoons Minced Garlic
1 Medium Shallot, julienned (cut into thin strips)
1 Medium Beefsteak Tomato, Roughly Chopped
15 Small Shiitake Mushrooms, stem removed
¼ Cup Dry Sherry
1 ½ Cups Heavy Cream
1 ½ Cups Shredded Parmesan Cheese
3 Tablespoons Chopped Tarragon
1 Tablespoon Unsalted Butter
To Prepare the Pasta: Consult the packaging for water amount and cooking time, and make sure to add salt to the water. Cook the pasta until it is slightly less cooked than you would like to eat it at. Drain, and set aside.
To Prepare the Sauce: Split the lobster tails in half, remove the meat and cut into 1” chunks, and set aside. In a large skillet or medium saucepot over medium heat, melt the butter, add the garlic and shallot and cook until fragrant. Add the lobster chunks, the mushrooms, tomato, and sherry and cook 4 minutes, stirring. Add the heavy cream and bring to a simmer for 3 minutes. Remove from heat and stir in 1 cup of the Parmesan cheese and half of the tarragon.
To Serve: Add the pasta to the saucepot, mixing well and heating the pasta through. Spoon the mixture into 4 warm bowls, making sure to divide the lobster pieces evenly. Garnish with remaining tarragon and Parmesan cheese.