If you’re looking to impress at the dinner table with a dish that feels straight out of an Italian fine-dining restaurant, this Tonnarelli with Lobster, Shiitake Mushrooms, and Fresh Black Truffles is the answer. It’s an elegant yet approachable recipe that balances the delicate sweetness of lobster, the earthy depth of shiitake mushrooms, and the luxurious aroma of shaved black truffle. With simple, high-quality ingredients and just under an hour in the kitchen, you’ll create a show-stopping pasta that’s perfect for special occasions—or anytime you want to treat yourself to something extraordinary.
Difficulty : easy
Prep time : 20 minutes
Cook time : 25 minutes
Doses for : 4 people
- 1 bag fresh tonnarelli
- 4 lobster tails (about 5–6 oz each), shells removed
- 8 oz fresh shiitake mushrooms, stems removed and sliced
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 4 tbsp butter
- 4 tbsp extra virgin olive oil (plus more for drizzling)
- ½ cup dry white wine
- 2 tbsp fresh parsley, finely chopped
- Fresh black summer truffle, for shaving (about 1 oz / 30 g)
- Salt and freshly ground black pepper, to taste
1. Prepare the lobster: Remove lobster meat from the shells and cut into bite-sized medallions. Pat dry and season lightly with salt.
2. Sauté the lobster: In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add lobster pieces and cook just until they turn opaque, 2–3 minutes. Remove lobster from the pan and set aside.
3. Cook the mushrooms: In the same skillet, heat 2 tbsp olive oil and add shallots. Cook until softened (about 2 minutes). Add shiitake mushrooms, season with salt and pepper, and sauté until golden (5–6 minutes).
4. Deglaze & combine: Return lobster to the pan with mushrooms. Pour in the white wine, scraping up any browned bits. Let it reduce by half (2–3 minutes). Stir in 2 tbsp butter and parsley. Keep warm over very low heat.
5. Cook the pasta: Meanwhile, cook tonnarelli in generously salted boiling water until al dente (about 3–4 minutes if fresh, longer if dried). Reserve about ½ cup of pasta cooking water.
6. Toss everything together: Add drained pasta to the skillet with lobster and mushrooms. Toss well, adding a splash of pasta water if needed to create a silky sauce.
7. Finish with truffle: Remove from heat. Drizzle with extra virgin olive oil. Plate the pasta and generously shave fresh summer truffle over each serving.
