White Truffle Lobster Penne Pasta


  • ½ pound of penne pasta
  • 3 tablespoons butter
  • ½ cup of chopped shallots
  • ¼ cup of white wine
  • 6 ounces cooked lobster tails cut into bite-sized pieces
  • 2 tablespoons heavy cream
  • salt and freshly ground black pepper
  • 1 tablespoon Bella Oliva White Truffle Oil
  • ¼ cup chopped flat-leaf parsley


  1. Cook pasta al dente according to package directions. Drain pasta, set aside.
  2. In a large skillet melt the 3 tablespoons of butter over medium-high heat. Sauté the shallots until tender and just starting to become translucent (about 5 minutes). Add the ¼ cup of white wine and cook for 1 minute more to let the alcohol burn out. Add the lobster and the 2 tablespoons of cream and stir. Salt and pepper to taste and remove from heat.
  3. To the lobster mixture, add the cooked pasta, 1 tablespoon of white truffle oil, and the ¼ cup of chopped parsley. Stir to combine well. Taste and season with salt and pepper. With truffle oil, a little goes a long way so be careful not to overdo it. Serve immediately.

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