Recipe(tried): Pasta with Lobster and Tarragon (Re: Pink Sauce for Laura, NJ.)

Hi Laura:-) I think that the sauce you had is probably similar to the sauce used for this recipe which is from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Actually, I made this substituting shrimp for the lobster and, I must say, the sauce is quite delicious. I expect that your ravioli did not have tarragon in it but maybe basil, some other herb, or even no herb(s) at all?? I hope this will help you recreate that wonderful sauce you are looking for.

PASTA WITH LOBSTER AND TARRAGON
6 portions a s a first course, or 4 as a main course

2 tablespoons best-quality olive oil
1/2 c. finely chopped yellow onion
1 can (2 lbs., 3 oz.) Italian plum tomatoes
2 tsp. dried tarragon
salt and freshly ground black pepper, to taste
1 c. heavy cream
2 tablespoons salt
1 lb. spaghetti
pinch of cayenne pepper
1/2 lb lobster meat or more, about 1 1/2 c., the equivalent of a 3- to 4- lb ,obster
parsley, fresh basil or fresh tarragon sprigs for garnish

Heat oil in a saucepan. Add the onion, reduce the heat and cook, covered, until tender, about 25 minutes. (Note: This seems like an awfully long time to me.)

Chop and drain the tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes.

Remove the mixture from the heat and let it cool slightly. Puree it in the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.

Return the puree to the saucepan, stir in heavy cream, and set over medium heat. Simmer the mixture, stirring often, for 15 minutes or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further, 3 to 5 minutes, or just until the lobster is heated through.

Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil or tarragon. Serve immediately.