Pasta with Lobster and Tarragon

(Silver Palate Cookbook)

2 TB extra virgin olive oil

½ cup finely chopped yellow onion

1 can (2 lbs. 3 oz.) Italian plum tomatoes

2 tsp dried tarragon

1 cup heavy cream

2 TB salt

1 lb. spaghetti

pinch cayenne pepper

½ lb. lobster meat or more, about 1 ½ cups

parsley, fresh basil, or fresh tarragon for garnish

Heat oil in saucepan. Add onion. Reduce heat. Cook covered until tender, about 25 minutes.

Chop and drain the tomatoes and add to the onion. Add tarragon. Season with salt and pepper to taste and bring to boil. Reduce heat, cover, and simmer for 30 minutes.

Remove from heat and cool slightly. Purée in food processor.

Return purée to saucepan, add heavy cream, and put on medium heat. Simmer, stirring, for 15 minutes. Taste, correct seasoning, add lobster and cayenne. Simmer 3-5 minutes, until lobster is heated through.

Cook the pasta. Spoon sauce on top and garnish.

Serves four as main course.

Easy Pasta with Shrimp, Pink

Pasta with Shrimp (or Lobster) in Pink Sauce

A Simplified Version of the Above

Put water on to boil for one pound linguine. Saute one medium onion. Saute one pound (before shelling) shrimp or meat from one lobster tail very briefly (one minute). Add tomato sauce (15 oz. can), tarragon, one TB Worcestershire Sauce, and dash of Tabasco. Heat for max. 10 minutes, while pasta cooks. Add four TBS light sour cream or until the right shade of pink.