Lobster Pasta with Pink Pesto Sauce
- 4 tbsp salted butter, divided
- 2 The Fresh Market Cold Water Lobster Tails
- 1 bag spaghetti
- 2 cloves garlic, finely chopped
- 1 c Scarpetta Pink Pesto
- 2 tbsp lemon juice, freshly squeezed
- 5 tbsp Mascarpone Cheese, room temperature
- Freshly ground pepper, to taste
- 1 tbsp fresh tarragon, roughly chopped, plus more for serving
In a small bowl, melt 2 tbsp of butter and set aside.
Prepare lobster tails according to instructions here, brush with melted butter and sprinkle with salt and pepper before baking.
Meanwhile, bring a large pot of water to a boil for pasta. Once at a roaring boil, add a generous handful of salt, then add the pasta, cooking until al dente, about 8 minutes.
While the lobster tails and pasta are cooking, prepare the sauce: In a large, deep sauce pan over medium heat, add butter. Once melted, add garlic, stirring until fragrant, about 3 minutes. Add sauce and lemon juice, and stir to combine. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Stir in Mascarpone Cheese and add a few grinds from a pepper mill. Continue to stir until well combined. Once pasta is done cooking, remove from heat and using tongs, quickly add pasta directly from the pot into the pan with the sauce. Add the tarragon and toss everything well to thoroughly coat with the sauce. Remove from heat.
Cut cooked lobster meat into large chunks and add to pasta. Serve family-style, with more fresh tarragon on top.
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