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.
Aragosta Lobster Pasta
Photo Credit : Photo by Corey Hendrickson | Styling by Liz Neily | Campfire Pottery, Portland, MaineCreamy 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 servingsFor the gremolata:
Ingredients
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.
For the pasta:
Ingredients
1 pound cooked lobster, cut into bite-size pieces
½ cup mascarpone cheese
1 tablespoon lemon juice
Freshly grated zest of 1 lemon
1 small garlic clove, minced
¼ cup chopped fresh parsley
Kosher salt, to taste, plus more for pasta water
12 ounces dried linguine or tube-shaped pasta
½ cup dry white wine, such as pinot grigio
1 small shallot, minced
2 tablespoons unsalted butter, cut into small cubes
2 tablespoons heavy cream
Instructions
Set a large pot of salted water over high heat and bring to a boil. Add pasta and cook according to package instructions until it is still just a bit firm in the center, or al dente.
Meanwhile, in a large skillet over medium-high heat, bring the wine to a simmer with the shallot. Simmer until the wine reduces to about 2 tablespoons. Add the butter, a few cubes at a time, whisking as you go. It should blend in and look creamy. Add the cream and stir until the sauce can coat the back of a spoon. Add the lobster mixture to the pan and stir until well combined. Add the cooked pasta to the pan and stir to combine. Add a ladleful of the pasta water to thin the sauce a bit, if you’d like. Taste, and add salt if needed. Serve hot, topped with gremolata.
