In honor of Madeline Ashton, Helen Sharp, and Ernest Menville's love triangle in Death Becomes Her -- fixated on romantic rivalry and the quest for eternal youth -- I decided to spend my Valentine's Day dressed to the nines and indulging in a luxurious dish of steamed lobster tail with heart-shaped pasta covered in a rich, creamy brandy pink sauce.
The dish itself comes together quickly -- though I do use three pots: one to steam the tail, one to boil my portion of pasta and a third saute pan for the sauce. The size of the tail depends on what is available and how much I want to spend...steaming takes place between 10 and 12 mins. for the tail and pasta varies with its type; follow package instructions.
1 T. butter
2 T. minced shallots
1 small smashed (but intact garlic clove)
2 T. brandy
1 T. tomato paste
1/2 c. heavy cream
1 t. lemon juice
dash of salt
pink peppercorns, basil leaves and quartered heirloom cherry tomatoes (to garnish, optional)
Bring water in pot to boil; add salt and desired pasta amount. Meanwhile, with rack in place in 1" of boiling water, place lobster tail in separate pot and cover. While tail is steaming and pasta boiling, prepare sauce.
Melt butter in small saute pan over medium heat and add minced shallots and garlic clove. After two minutes remove smashed garlic clove and discard. Add brandy carefully (off heat) and then ignite, returning to flame and allow to burn off over medium heat before adding tomato paste and cream. Bring to scalding, reduce immediately to simmer and cook for 8 minutes until thickened. Season to taste with lemon juice, salt and pepper. Drain cooked pasta and pour into saute pan to coat with sauce. Plate in pasta bowl, draped with lobster tail and garnish, if desired, with pink peppercorns, cherry tomatoes and basil to serve.