Photo by Laura Murray, Food styling by Kat Boystova, prop styling by Allie Wist
This recipe is no small amount of work, so be sure to make it for the people you really, really like. The pro move is to break up the process over two days—that means cooking the lobsters, picking the meat, and infusing the cream on the first day, which leaves cooking the pasta and heating everything back up to serve on the second. And no, you can’t just buy already picked lobster meat; you need the shells to infuse the sauce with tons of flavor. You can, however, ask your fishmonger to steam the lobsters for you, which many will do for free if you ask. No judgie.
