Lobster and Pappardelle in a Butter and Parmesan Sauce
Prep time
Cook time
Total time
Serves: 2 servings
  • 4-6 oz Pappardelle pasta
  • 2 Tablespoons Butter
  • ½ Teaspoon diced garlic
  • ½ Teaspoon kosher salt
  • ½ cup grated Parmesan cheese
  • 2 6-8oz lobster tails
  1. Fill medium saucepan ⅔ with water and add Teaspoon salt;
  2. Bring to boil;
  3. Add pasta and boil until al dente;
  4. Remove pasta from pan with pasta claw or thongs - do not pour out water;
  5. Strain pasta in colander and cover loosely with foil to keep warm;
  6. Bring water back to boiling and add lobster tails;
  7. Boil lobster tails for 8-12 minutes or until shells are bright red/orange and meat is tender;
  8. Remove from water and carefully remove meat from shell and ensure they are deveined - cut into large chunks;
  9. Pour water through strainer or cheesecloth to remove particles and set aside 2 cups of it;
  10. Add pasta back to saucepan and add butter, salt, garlic, cheese and ½ cup of the pasta/lobster water;
  11. Stir continuously on med-low heat;
  12. Add additional water as need to keep a creamy sauce;
  13. Add lobster and continue to stir;
  14. Taste and add additional salt or garlic (or cheese) as desired;
  15. Serve immediately.
  16. If pasta has to sit for a few minutes, just add some additional water and stir again.
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Recipe by The Wooden Skillet at https://thewoodenskillet.com/lobster-pappardelle-butter-parmesan-sauce/