Pasta with Lobster and Tarragon

Name: Pasta with Lobster and Tarragon
Yield: 6 portions as a first course, or 4 as a main course
Ingredients: 1 pound spaghetti; Pinch of cayenne pepper; Salt and freshly ground black pepper, to taste; 1 cup heavy cream; Fresh parsley, basil, or tarragon sprigs, for garnish; ½ pound cooked lobster meat (about 1½ cups; the equivalent of a 3- to 4-pound lobster); 2 tablespoons best-quality olive oil; 2 teaspoons dried tarragon; 1 can (2 pounds, 3 ounces) Italian plum tomatoes; ½ cup finely chopped yellow onion

Preparation info

6
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A beautiful and sophisticated pasta dish, perfect as the first course of an important dinner. Begin with caviar or oysters, follow the pasta with Roast Shoulder of Veal or Filet of Beef, and fresh raspberries and cream.

Ingredients

2 tablespoons best-quality olive oil
½ cup finely chopped yellow onion
1

Main course

Method

Heat the oil in a saucepan over medium heat. Add the onion, reduce the heat, and cook, covered, until tender, about 25 minutes.
Chop and drain the tomatoes and add them to the onions. Add the tarragon, season with salt and pepper, and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 30 minutes.
Remove the mixture from th