Lobster & Shrimp Penne Ala Créme Recipe

Prep lobster

If lobster meat is refrigerated, bring to room temperature for 10–15 minutes. Roughly chop into bite-sized pieces (about 1/2- to 3/4-inch). Pat dry with paper towels and set aside refrigerated until needed.

Poach shrimp

Bring a medium saucepan of water to a gentle simmer. Add 1 tsp kosher salt and the shrimp. Poach shrimp 1.5–2.5 minutes until just opaque and pink (timing depends on size). Remove with a slotted spoon to a bowl of ice water to stop cooking for about 30 seconds, then drain and pat dry. Season lightly with 1/2 tsp freshly ground black pepper. Reserve shrimp chilled.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add egg penne and cook until al dente according to package directions (typically 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside. Do not rinse.

Bloom saffron: place saffron threads in a small bowl and pour 2 tbsp hot (not boiling) water over them. Let sit 5–8 minutes to release color and aroma.

In a wide sauté pan over medium heat, melt 3 tbsp unsalted butter with 1 tbsp olive oil until butter is foaming but not browned (about 1 minute). Add the minced shallots and cook, stirring occasionally, until translucent and softened, 3–4 minutes.

Add the minced garlic and 1 tbsp tomato paste. Cook 30–45 seconds until fragrant, stirring so the paste darkens slightly but does not burn.

Increase heat to medium-high and pour in 1 cup dry white wine. Scrape brown bits from the pan and reduce the wine by about half (3–4 minutes) so the alcohol cooks off and the flavor concentrates.

Add 1 cup shellfish or chicken stock and bring to a gentle simmer for another 3 minutes to reduce slightly.

Lower heat to medium-low and stir in 1 cup heavy cream and the bloomed saffron with its liquid. Simmer gently, stirring frequently, until sauce slightly thickens, 4–6 minutes. Do not boil rapidly to avoid curdling.

Whisk in 1 cup grated Parmigiano-Reggiano until melted and smooth. Add 1 tbsp fresh lemon juice, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. If sauce is too thick, loosen with up to 1/2 cup reserved pasta water; if too thin, simmer another 1–2 minutes to concentrate.

Fold in the chopped lobster meat and gently warm in the sauce for 1–2 minutes (lobster is already cooked; just heat through).

Add the poached shrimp to the sauce and heat 30–60 seconds until shrimp are just warmed through. Do not overcook.

Add the drained al dente penne directly into the saffron cream sauce and toss gently to coat, adding reserved pasta water by tablespoons as needed to reach a glossy, silky consistency (typically 2–6 tbsp). Cook and toss together 1–2 minutes so pasta absorbs some sauce.

Stir in 2 tbsp chopped parsley, 1 tsp lemon zest, and 1/4 tsp red pepper flakes if using. Adjust final seasoning with salt and pepper to taste.

Divide among warm plates or shallow bowls. Finish with an extra sprinkle of grated Parmigiano-Reggiano and a small drizzle of extra-virgin olive oil if desired. Serve immediately.