Lobster meat and Fettuccine Pasta are coated in a delicious cream sauce made with white wine, Parmesan cheese, fresh tarragon, garlic, grape tomatoes.
Bring a large pan of water to boil, add pasta and cook according to pasta directions. Rinse it quickly with cold water. Set aside.
In the mean time, boil water in a separate pan, throw 2 lobster tails and cook them for 5 to 10 minutes until they just turn red/orange color. Remove from heat. Using tongs, remove lobster tails to a separate plate.
When cool enough to handle, remove lobster meat from the shell, discard the shell.
Cut lobster meat into bite-size pieces, meat will be uncooked in the thickest portion of the lobster tail, which is OK, because we will continue cooking the lobster in the sauce. For now, cover lobster meat and set aside.
Heat olive oil in a large skillet, add diced onion and cook on medium heat until translucent, about 5 minutes.
Chop fresh Tarragon finely and add to the skillet, stirring well with onions. Add chopped garlic. Add white wine and continue cooking on medium heat, constantly stirring until white wine is reduced by half.
Cut each of 12 grape tomatoes in half and add grape tomato halves to the skillet.
Add heavy cream and bring to boil, then reduce to simmer and add chicken bullion cube, stirring until the cube is completely dissolved.
Add lobster meat and cook the sauce with lobster meat in it for about 10 minutes on low heat, until the lobster meat is completely cooked through and to infuse the flavors.
Add cooked and drained pasta to the skillet with the sauce, stir sauce with pasta over medium heat until sauce coats pasta, about 5 minutes. Cut each of the remaining 9 grape tomatoes in half.
To serve: Place pasta coated with sauce and lobster meat into each plate. Top with sliced grape tomatoes over the top of each pasta dish and sprinkle with shredded Parmesan cheese.