1Clobster meateither fresh or from frozen. Make sure the meat is dethawed before you cook with it.
3-4tablespoonfresh tarragon leavesoptional
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
Heat olive oil in a large sauce pan over medium high heat. Add the shallots, sautéing until soft. Add the garlic and cook for a minute longer.
Add the cherry tomatoes, and sauté until they burst and release their juices. Add the Champagne, and let it reduce until you have about ¼ cup left in the pan.
Add the heavy cream and heat through. Add the parmesan cheese, and stir until melted. Add the black pepper and lemon zest.
Add the lobster, and heat through. Taste for seasoning. The lobster should add some salt flavour, but you will likely need to add more. Add a little at a time, trying in between each addition, until it suits your taste.
Add your cooked pasta and about ¼ cup of reserved pasta water. Place in a large serving bowl, top with tarragon leaves. Serve immediately.
Video
Notes
Don't forget to reserve some of your pasta cooking water for the end!Feel free to play around with different amounts of the tomato, tarragon, parmesan, lemon and black pepper.