I found this recipe while working at KDW Home Chef’s Table with Susan Eckis. Her recipes are so unbelievably good and once in awhile I can attempt a recreation of one of her fabulous recipes!
Pour yourself a glass of wine.
Finely chop 1/2 cup of onion (I used a food processor) and slice up 28 ounces of tomatoes if you have them or you can purchase a 28 ounce can of Italian plum tomatoes.
Heat 2 tablespoons of olive oil in saucepan. Add the onion, reduce the heat and cook, covered, about 25 minutes.
Add chopped and drained tomatoes to onion. Add 2 teaspoons of dried tarragon and season to taste with salt and pepper, bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.
Start to boil large pot of water. With about 10 minutes left in sauce, add 1 pound of Bucatini pasta (spaghetti that is hollow inside–I found this pretty cheap at fresh market!)
Remove the mixture from the heat and let it cool slightly. Purée it in the bowl of a food processor.
Return purée to the saucepan, stir in 1 cup of heavy cream, and set over medium heat stirring often, for about 15 minutes. Stir in a pinch of cayenne or red pepper flakes and add some salt and pepper to taste. Add 1 1/2 cups lobster tails (you can find these pretty cheaply in the refrigerated case next to the fresh seafood in any grocery store). Simmer another 3 to 5 minutes until the lobster is heated through.
Add sauce to drained, al dente pasta. Optional: garnish with fresh tarragon. Serve and enjoy!
Ingredients: serves 4
2 tablespoons olive oil
1/2 cup finely chopped onion
1 28 ounce can Italian plum tomatoes
2 teaspoons dried tarragon
Salt and pepper
1 cup heavy cream
1 pound Spaghetti
Pinch cayenne or red pepper flakes
1 1/2 cups lobster tails
Optional: fresh tarragon for garnish