Pappardelle With Lobster Recipe
Pappardelle pasta with cherry tomato pink cream sauce with fresh lobster meat.
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Ingredients
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Pasta
Lobster
Sauce
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Lobster
Boil the lobster tails in a separate pot of salted water for about 8-10 minutes until cooked through. Remove from water, let cool slightly, then remove the meat from the shells and chop into bite-sized pieces.
- 3
Chop Ingredients
Finely chop the garlic and fresh basil. Halve the cherry tomatoes.
Sauce Preparation
- 4
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1-2 minutes.
- 5
Add Tomatoes
Add the halved cherry tomatoes to the skillet. Cook until they start to soften and release their juices, about 5-7 minutes.
- 6
Add Cream and Season
Stir in the heavy cream, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
- 7
Incorporate Lobster
Gently fold in the cooked lobster meat and half of the chopped basil. Cook for another 2 minutes, just to warm the lobster through.
Combine and Serve
- 8
Combine Pasta and Sauce
Add the cooked pappardelle pasta to the skillet with the sauce. Toss gently until the pasta is well coated.
- 9
Finish and Serve
Serve immediately, garnished with remaining fresh basil and grated Parmesan cheese.