Lobster Thermidor Pasta Cognac (Print Version)

Linguine with lobster in decadent Cognac cream, Gruyère, and fresh herbs for a French-inspired main.

# Components:

→ Seafood

01 - 2 whole cooked lobsters (approximately 1.5 lbs each), meat removed and coarsely chopped

→ Pasta

02 - 12 oz linguine or fettuccine

→ Aromatics

03 - 2 tablespoons unsalted butter
04 - 2 shallots, finely chopped
05 - 2 garlic cloves, minced

→ Cognac Cream Sauce

06 - 1/3 cup Cognac or brandy
07 - 1 cup heavy cream
08 - 1/2 cup fish or lobster stock
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon lemon juice

→ Cheese and Seasoning

11 - 1/2 cup grated Gruyère cheese
12 - 2 tablespoons freshly grated Parmesan cheese
13 - 1/4 teaspoon cayenne pepper
14 - Salt and black pepper, to taste

→ Herbs and Garnish

15 - 2 tablespoons finely chopped fresh parsley
16 - Lemon zest, for garnish

# Preparation Steps:

01 - Cook pasta in a large pot of generously salted boiling water until al dente. Drain well, reserving 1/2 cup of the pasta cooking water for later use.
02 - In a large skillet, melt butter over medium heat. Add finely chopped shallots and sauté for 2-3 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Carefully pour Cognac into the skillet. Allow it to simmer for 1-2 minutes to reduce slightly. Exercise caution as the alcohol may ignite.
04 - Incorporate heavy cream, fish or lobster stock, Dijon mustard, lemon juice, and cayenne pepper into the skillet. Stir thoroughly and simmer for 4-5 minutes until the sauce begins to thicken.
05 - Add grated Gruyère and Parmesan cheeses to the sauce. Stir continuously until the cheeses are fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
06 - Gently fold the chopped lobster meat into the sauce. Cook for 2-3 minutes, just long enough to warm the lobster through.
07 - Add the cooked pasta to the skillet with the sauce. Toss gently to ensure the pasta is evenly coated. If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until a silky consistency is achieved.
08 - Remove the skillet from the heat. Stir in the chopped fresh parsley and lemon zest.
09 - Serve the Lobster Thermidor Pasta immediately. Garnish with additional cheese and parsley if desired.

# Expert Advice:

01 -
  • Ready in under an hour despite its gourmet status
  • Restaurant quality meal at a fraction of the cost
  • Uses both lobster meat and shells for maximum flavor
02 -
  • Contains approximately 680 calories per serving making it perfect for special occasions
  • Can be prepared with lobster tails only if whole lobsters are unavailable
  • The sauce can be made ahead and gently reheated before adding lobster
03 -
  • Always slightly undercook your pasta initially as it will continue cooking when combined with the hot sauce. For perfect al dente texture aim for about 1 minute less than package directions. The pasta should offer slight resistance when bitten but never have a chalky center.
  • When making the sauce use a wooden spoon to stir as it won't conduct heat like metal utensils potentially causing the sauce to break.
  • Most importantly never rush the process of warming the lobster in the sauce. Gentle heat preserves its delicate texture while still allowing it to absorb the sauce's complex flavors.

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