2025 Annual Food & Drink Issue

Lobster Tagliatelle Recipe

Elevated Weeknight Dinners

Tackling dinner each night is no easy feat. Striking the balance between quick, simple prep and restaurant-worthy flavor can feel like a tall order – but it doesn’t have to be. Luckily, our community has you covered with some delicious solutions to delight the family while keeping things manageable in the kitchen. Here, five locals share their favorite easy and elevated weeknight dinner dishes to excite the taste buds and make dinnertime special.

Photography by Rich Smith

A smiling man in a green long-sleeve shirt stands in a modern kitchen with black cabinets and appliances.“This is a great weeknight dish that is rich and elegant, but also simple and relatively quick to make. It is perfect for a date night or special occasion, but easy enough to add to your weekly rotation on nights you’d like a more elevated yet delicious dinner.”  –Wells Wright

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A plate of fettuccine pasta topped with tomatoes and fresh herbs, presented elegantly on a white dish.

Lobster Tagliatelle with Champagne Cream Sauce

Wells Wright
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 6 lobster tails
  • 1½ per person
  • 8 oz. tagliatelle pasta
  • 2 Tbsp. olive oil
  • 2 shallots diced
  • 2 garlic cloves diced
  • 1½ cups cherry tomatoes
  • ½ cup Champagne prosecco, or sparkling wine
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 Tbsp. black pepper
  • 1-2 Tbsp. lemon zest
  • Salt to taste
  • 2-3 Tbsp. tarragon leaves

Instructions
 

  • Make sure meat is dethawed before cooking.
  • Remove meat from lobster tails and chop into 1-inch chunks (each tail typically yields 8 pieces).
  • Bring a large pot of salted water to a boil.
  • Add pasta and cook according to package directions.
  • Heat olive oil in a large saucepan over medium-high heat.
  • Add the shallots, sautéing until soft.
  • Add the garlic and cook for 1 minute, until fragrant. Be careful not to cook on too high of heat so you don’t burn the garlic.
  • Add the cherry tomatoes and sauté until they burst and release their juices.
  • Add the Champagne and simmer until about half the liquid is remaining (feel free to add an extra splash of Champagne). Add the heavy cream and heat through.
  • Add the Parmesan cheese and stir until melted.
  • Add the black pepper and lemon zest.
  • Then, add the raw lobster tail pieces and heat through until lobster is fully cooked.
  • Add in the cooked pasta and mix.
  • Add reserved pasta water to pan if pasta is too dry.
  • Plate in individual bowls and top with tarragon leaves.
Keyword Cream Sauce, Lobster Tagliatelle, Lobster Tails
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