Date night will never be the same. Impress your special loved one with our delicious poached lobster tail and creamy pasta. The Tarragon Truffle Pappardelle is served with a pea puree on the side to add in the pasta, as little or as much as you desire, for a delicious flavor combination.

Lobster Tails
2 lobster tails
2 pounds butter, melted

1 ½ cups cream
8 ounce box of Pappardelle
2 ounces black truffle butter
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
Kosher salt
White pepper

Pea Puree
2 cups fresh spring peas
½ cup vegetable stock
½ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lemon juice

Lobster Tails
Bring a large pot of water to a boil. Blanch the lobsters in boiling water for 1-1/2 minutes. Immediately add to a bowl of ice water. When cold, remove the shells from the tails – set the shells and the lobster aside in separate bowls.

To a small pot, add enough melted clarified butter to cover all the lobster tails. Add a thermometer and heat the butter to just 140 degrees. When the butter is at the correct temperature, add the lobster tails and poach in the butter for 15-20 minutes. Watch the heat and maintain the 140-degree temperature by removing the pan from the stovetop if the heat increases and replace when it reaches the proper temperature. Remove from the butter and place on a warm plate, cover with foil to keep warm.

While the lobster tails cook, add the cream to a medium saucepan. Add the lobster shells and bring the cream to a simmer. Simmer for 20 minutes, strain through a fine mesh sieve to remove the shells. Keep the cream warm, discard the shells.

Heat a large pot with boiling water. Add a handful of salt and cook the pasta according to the package directions. Strain the water off the pasta.

In a large sauté pan over medium-low heat, melt the truffle butter, whisk in the cream. When combined, add the tarragon, lemon, and ¼ teaspoon salt; bring to a light simmer. Adjust the seasoning with kosher salt and white pepper. Add the pasta and stir gently to mix thoroughly.

Pea Puree
Bring a pot of water to a boil. Add the fresh peas and blanch for one minute. Strain off the water and add the peas to a high-speed blender. Add the stock, salt, olive oil and lemon juice; blend until very smooth. Add more salt and pepper to your taste desire. Add to a saucepan, cover, and keep warm on low on the stovetop until ready to serve.

To serve, add the pasta and top with a lobster tail. Serve the pea puree on the side.