Butter-Poached Lobster with Cherry Tomatoes and Fresh Pasta

Butter-poaching lobster produces a beautiful, almost melt-in-the-mouth result. This dish combines the sweetness of butter-poached lobster with bright, acidic cherry tomatoes, a buttery sauce, and fresh, homemade pasta. The beurre monte in this recipe uses more water than usual, to produce a sauce that is less overwhelmingly rich when combined with the lobster.

• Preparation Time: 25 mins
• Cooking Time: 24 mins
• Total Time: 49 mins
• Calories: 414 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 egg yolk
• ¼ cup water
• 1 tablespoon salt
• salt and ground black pepper to taste
• ½ cup cherry tomatoes, halved
• 1 ¾ cups all-purpose flour, or as needed
• ¾ cup butter, cut into pieces
• 2 lobster tails
• 10 leaves basil, or to taste

Recipe Instructions

Step 1

Pour flour onto a clean work surface and make a well in the middle. Mix eggs, egg yolk, and 1/2 teaspoon salt together in a bowl. Pour the egg mixture into the well; slowly incorporate flour into egg mixture until combined. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed. Cover and let rest for at least 30 minutes.

Step 2

Roll dough using a pasta machine or rolling pin; cut into noodles about 1/4-inch wide.

Step 3

Bring a large pot of water to a boil; add 1 tablespoon salt. Prepare a large bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to 4 minutes; drain and shock in the ice water. Slit the shells with kitchen shears and gently extract the meat.

Step 4

Heat 1/4 cup water in a saucepan over medium heat to just under a boil. Add butter, piece by piece, using a kitchen thermometer to keep the sauce at 160 to 180 degrees F (71 to 82 degrees C). Add lobster tails; cook until meat is opaque yet soft and almost undercooked, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Reduce heat to low.

Step 5

Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain.

Step 6

Divide pasta and lobster equally among serving plates. Add tomatoes to the butter sauce; cook until barely softened, about 2 minutes. Split the sauce and tomatoes equally over the pasta and lobster. Season with salt and pepper; garnish with basil leaves.