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|
Aragosta Lobster Pasta
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 servings
For 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.
