Print

Perfect Pappardelle with Lobster Cream Sauce

pappardelle with lobster cream sauce - featured image
Print Recipe

An elegant yet simple recipe featuring fresh pappardelle pasta tossed in a rich lobster cream sauce, perfect for special occasions or a luxurious weeknight meal.

Ingredients

Scale
  • 12 oz (340 g) fresh or dried pappardelle pasta
  • 2 large lobster tails (around 1 lb / 450 g total)
  • 4 tablespoons (55 g) unsalted butter
  • 2 small shallots, finely minced
  • 3 cloves garlic, minced
  • ½ cup (120 ml) dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) lobster stock or seafood broth
  • Juice from half a lemon
  • Small handful fresh parsley or chives, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: grated Parmesan or Pecorino Romano cheese for serving

Instructions

  1. Using kitchen shears or a sharp knife, carefully split the lobster tails in half lengthwise. Remove the meat from the shells and cut into bite-sized chunks. Reserve the shells if making lobster stock (optional). Set lobster meat aside.
  2. Bring a large pot of salted water (about 4 quarts) to a boil. Add pappardelle and cook according to package instructions until al dente (3-5 minutes for fresh, 8-10 minutes for dried). Reserve ½ cup pasta water, then drain pasta and set aside.
  3. In a large skillet over medium heat, melt the butter. Add minced shallots and cook until translucent, about 2-3 minutes. Add minced garlic and cook for another 30 seconds, stirring constantly.
  4. Pour in the white wine and let it simmer until reduced by half, about 3-4 minutes.
  5. Stir in lobster stock and heavy cream. Bring to a gentle simmer and let thicken slightly, about 5-7 minutes. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
  6. Add lobster chunks to the sauce and cook gently for 2-3 minutes until heated through. Avoid overcooking.
  7. Stir in lemon juice, salt, and black pepper to taste. Toss in cooked pappardelle and gently mix to coat pasta with sauce. Add red pepper flakes if desired.
  8. Serve immediately, garnished with chopped parsley or chives and grated Parmesan or Pecorino Romano. Pair with a crisp green salad or crusty bread.

Notes

Do not overcook lobster to keep it tender. Keep sauce at a gentle simmer to prevent curdling. Reserve pasta water to adjust sauce consistency. Fresh pasta preferred for better texture. Lobster stock can be homemade by simmering shells with aromatics for 30-40 minutes.

Nutrition

Keywords: pappardelle, lobster cream sauce, seafood pasta, easy fine dining, lobster recipe, creamy pasta, special occasion dinner

Find it online: https://dahliadishes.com/perfect-pappardelle-with-lobster-cream-sauce-easy-fine-dining-recipe/