Ingredients:

  • medium lobster tails (approx. 1.5 lbs), shells removed and meat cut into 1-inch chunks
  • long pasta (Linguine, Fettuccine, or Pappardelle)
  • unsalted butter
  • smoked paprika
  • high-quality lobster bisque
  • dry Sherry
  • shallots, finely minced
  • garlic, thinly sliced
  • heavy cream
  • tomato paste
  • lemon zest
  • fresh chives, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. In a large heavy-bottomed skillet over medium-high heat, melt 1 tablespoon of butter. Toss lobster chunks with smoked paprika and a pinch of salt. Sear for 60-90 seconds until the exterior is opaque. Remove lobster immediately and set aside.
  3. In the same skillet, add the remaining tablespoon of butter. Sauté the minced shallots and sliced garlic for 2 minutes until softened and fragrant.
  4. Stir in the tomato paste and cook for 1 minute until it turns a deep brick red. Deglaze the pan with the dry Sherry, scraping up any browned bits (fond) from the bottom. Let the liquid reduce by half.
  5. Pour in the lobster bisque and heavy cream. Simmer over medium heat for 5 minutes until the sauce thickens slightly and becomes glossy.
  6. Add the cooked pasta and the seared lobster medallions back into the skillet. Toss gently, adding a splash of reserved pasta water if needed to reach a velvety consistency.
  7. Finish with fresh lemon zest and chopped chives. Serve immediately. (Optional Make-Ahead: Sauté the aromatics and deglaze with sherry up to 24 hours in advance. Store separately and combine with bisque and cream when ready to serve.)