Truffle oil has that sense of something elegant and rich. Combine it with lobster and white wine cream sauce and you’ve got something special. Many of you commented on how much you enjoyed the Truffled Cauliflower Gratin dish we posted, so we decided to end the year with our White Truffle Oil. While this dish may not be overly friendly with the waistline or wallet, this dinner for two can be prepared in less than 20-25 minutes. Besides, resolutions for the New Year kick in next week, right?
INGREDIENTS
- ½ pound of penne pasta
- 3 tablespoons butter
- ½ cup of chopped shallots
- ¼ cup of white wine
- 6 ounces cooked lobster tails cut into bite-sized pieces (we used ½ of the 12-ounce package of Trader Joe’s frozen cooked lobster pieces, thawed)
- 2 tablespoons heavy cream
- salt and freshly ground black pepper
- 1 tablespoon Olive This! White Truffle Oil
- ¼ cup chopped flat-leaf parsley
DIRECTIONS
Cook pasta al dente according to package directions. Drain pasta, set aside.
In a large skillet melt the 3 tablespoons of butter over medium-high heat. Sauté the shallots until tender and just starting to become translucent (about 5 minutes). Add the ¼ cup of white wine and cook for 1 minute more to let the alcohol burn out. Add the lobster and the 2 tablespoons of cream and stir. Salt and pepper to taste and remove from heat.
To the lobster mixture, add the cooked pasta, 1 tablespoon of white truffle oil, and the ¼ cup of chopped parsley. Stir to combine well. Taste and season with salt and pepper. With truffle oil, a little goes a long way so be careful not to overdo it. Serve immediately.
SERVES 2
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.
Loved this recipe – so simple! But I jazzed it up a bit and reduced the saturated fats. First, I sauteed some shallots and diced red pepper in a mix of olive oil and butter, and then added about a third of a cup of quartered crimini mushrooms, seasoning it all with dried tarragon and purple and compact basil, plus salt and pepper, and cooking until the mushrooms were browned and beginning to be tender. Beforehand I’d made a lobster broth reduction from the sauteed shells and some shallot pieces and Old Bay, plus a bay leaf. I added a third of a cup of that to the white wine and cooked vegetables. After cooking that down a bit, I dumped in about a 1/2 cup of fresh asparagus spears, cut into pieces. After a minute or two, I threw in the lobster pieces (which I’d marinated briefly in olive oil, a bit of white wine and some dried chipotle powder, cooked it all for another minute, then added the cream, heated it up again, thickened it with a tiny bit of cornstarch dissolved in water. I served it over the pasta and my husband ate every single bite. He’s a chef, so if he liked it, it must have been good.
Great suggestions!