Ingredients:
- Kosher salt
- 2 lbs lobster tails
- 1 medium onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 3 garlic cloves, peeled, smashed
- 2 sprigs basil
- 4 cups heavy cream
- ½ tsp crushed red pepper flakes
- 1 lb fettuccine
- 1 Tbsp unsalted butter
- 3 oz Parmesan, finely grated (about 1 cup), plus more for serving
- 3 Tbsp chopped chives
- Freshly ground black pepper
Directions:
1. Fill a large pot with 2” water. Bring to a boil and generously salt. Add lobsters tails to pot, cover, and steam until shells are bright red, about 6 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a baking sheet and let sit until cool enough to handle.
2. Cut tails in half lengthwise. Remove meat and cut into 1” pieces. Place meat in a bowl and set aside. Transfer shells to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.
3. Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids.
4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid.
5. Meanwhile, return lobster cream to Dutch oven or a wide deep skillet. Heat over medium and bring to a simmer; taste and season with salt. Add reserved lobster meat and butter to cream sauce and stir to combine.
6. Add pasta to Dutch oven and toss gently to combine (you don’t want to break up the lobster meat too much), adding 1 cup Parmesan a handful at a time until sauce is thick and cheese is incorporated. If sauce looks too thick, add a splash or two of reserved pasta cooking liquid to loosen it up. Remember: Cream sauces always thicken as they cool, so it’s best to err on the side of loose.
7. Transfer lobster pasta to a platter. Top with chives and a few cranks of black pepper. Serve with more grated Parmesan alongside.
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