Pezzi Pasta, Lobster, Mussels, Brandy Tarragon Reduction

MAIN INGREDTIENS OF THE DISH: Lobster, Brandy, Tarragon  
FLAVOR PROFILE: Sweet, Shellfish, Creamy  
SPICES-HERBS-SEASONING: Tarragon, Lemon Zest, shallot


5oz Par cooked Lobster meat
5ea mussels
1ea shallot
1clove garlic
Zest of one lemon
3oz brandy
½ C Cream
1T butter
8oz fresh pasta


  • Place the lobster meat in a small pot with 3T butter,, garlic, salt and pepper. Bring to heat and set aside.
  • In a medium sauté pan add the shallots, garlic and 1T Butter. Cook on medium heat until translucent.
  • Deglaze with the brandy, add the lemon zest, mussels, tarragon and cream. Reduce until the sauce thickens and the mussels are fully opened.
  • Add the pasta and reduce until the sauce in fully coating the pasta.  Plate the pasta and finish with the buttered lobster.


I recommend using the Bialetti Aeternum Evolution “Fabio Viviani Signature Series” cookware for this recipe – it’s what I use in my personal kitchen ! Find it on Bed Bath & Beyond’s website here: