This pasta is rich, herby, and indulgent without being overly cheesy. The Boursin adds a creamy garlic and herb flavor that blends beautifully with the tomato-based lobster sauce.

1. Bring a large pot of water to a boil and add 1 teaspoon of lobster base. Cook pasta according to package instructions until al dente, allowing it to absorb the lobster-infused broth. Reserve 1 cup of pasta water before draining.

2. Remove lobster from the shells. Halve two tails for garnish and chop the remaining into bite-sized pieces. Lightly season with salt, black pepper, and a pinch of garlic powder.

3. Melt 1 tablespoon of butter in a pan over medium heat. Sear the halved lobster tails for 1 to 2 minutes per side until just opaque, then set aside. Cook the chopped lobster for 1 to 2 minutes until tender, then remove from the pan along with any juices.

4. Heat olive oil in the same pan and sauté shallots and garlic until fragrant (about 2 minutes). Add another tablespoon of butter and continue cooking for 2 minutes. Stir in 1 teaspoon of lobster base and tomato paste. Cook until the tomato paste darkens and the oils separate (about 3 to 4 minutes). Reduce heat to medium-low and pour in the heavy cream, Boursin cheese, Italian seasoning, garlic powder, salt, and pepper. Stir until smooth and let the sauce simmer until thickened (about 5 minutes).

5. Add the chopped lobster and its juices back to the sauce. Stir to combine. Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.

6. Plate the pasta and top with the halved lobster tails. Garnish with fresh parsley and an extra drizzle of olive oil.

TIPS!

• Don’t overcook the lobster! It becomes rubbery quickly, so cook just until opaque.
• Cooking out the tomato paste is key it deepens the flavor and prevents any raw tomato taste.
• Boursin adds creaminess, not cheesiness. This isn’t a cheesy pasta. The flavor is more garlicky and herby.
• Save that pasta water! A splash can help loosen the sauce if it thickens too much.