Aragosta Lobster Pasta
A bright gremolata of fresh parsley, garlic, and lemon zest pairs with creamy pasta and delicate lobster in this lobster pasta dish from acclaimed Maine restaurant Aragosta.
By Yankee Magazine|Feb 22 2024|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanCreamy pasta and delicate lobster shine in this lobster pasta dish from from Aragosta, the storied farm-to-coast-to-table restaurant and inn in Deer Isle, Maine. Piling out of our cars, we blinked at the sweeping view of sandy beach and East Penobscot Bay for just a moment before chef-owner Devin Finigan stepped out of the kitchen, prepped and ready to cook.
The lobster meat is a splurge, but it’s absolutely worth it.
Yield:
4 to 6 servingsIngredients
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
1 tablespoon freshly grated lemon zest
Instructions
First, make the gremolata: In a small bowl, stir together the garlic, parsley, and lemon zest. Set aside.
Now, make the lobster mixture: In a large bowl, use a spatula to fold the lobster meat with the mascarpone, lemon juice, lemon zest, garlic, and parsley. Add salt to taste. Set aside.
