Lobster and Pappardelle in a Butter and Parmesan Sauce
I have been dreaming up this recipe for quite some time. Yes, it is not overly complicated, but it combines some of my favorite things: seafood and pasta. Part of the process is using the same water that the pasta and lobster was cooked in to create the creamy, buttery (butter + lobster = heavenly combo) sauce that coats every strand of pasta. In essence, it is a somewhat lighter version of the ever-popular lobster mac and cheese. Well, whatever it is, it is savory and decadent and a sure-fire way to wow your guests…… or just yourself (hey, eating this in front of your latest Netflix show sounds preeeety awesome).
I wish I could make lobster mac and cheese, but I have an allergy to dairy products (yes, I am aware that cheese and butter are also dairy products – for whatever reason I can tolerate those. What, am I supposed to give up ALL dairy products…. that’s impossible). This is my substitute and, frankly, the buttery goodness of the sauce paired with the lobster, it is just right. If you have a date night coming up -this is it.
Get that pasta going…
Remove that after it is al dente. Use the same water to cook these guys.
Until they look like this
Strain the water and keep for later (remove meat from shell and de-vein)
Put pasta back into the saucepan. Add butter, garlic, salt, cheese and start with 1/2 cup of the water you saved.
Cut lobster into chunks and add as well. Keep stirring. Plate immediately.
Maybe a more realistic way to serve it….
- 4–6 oz Pappardelle pasta
- 2 Tablespoons Butter
- 1/2 Teaspoon diced garlic
- 1/2 Teaspoon kosher salt
- 1/2 cup grated Parmesan cheese
- 2 6-8oz lobster tails
- Fill medium saucepan 2/3 with water and add Teaspoon salt;
- Bring to boil;
- Add pasta and boil until al dente;
- Remove pasta from pan with pasta claw or thongs – do not pour out water;
- Strain pasta in colander and cover loosely with foil to keep warm;
- Bring water back to boiling and add lobster tails;
- Boil lobster tails for 8-12 minutes or until shells are bright red/orange and meat is tender;
- Remove from water and carefully remove meat from shell and ensure they are deveined – cut into large chunks;
- Pour water through strainer or cheesecloth to remove particles and set aside 2 cups of it;
- Add pasta back to saucepan and add butter, salt, garlic, cheese and 1/2 cup of the pasta/lobster water;
- Stir continuously on med-low heat;
- Add additional water as need to keep a creamy sauce;
- Add lobster and continue to stir;
- Taste and add additional salt or garlic (or cheese) as desired;
- Serve immediately.
- If pasta has to sit for a few minutes, just add some additional water and stir again.