Pappardelle All’aragosta Recipe
Lobster meat, shallots, mushrooms, in a brandy and lobster cream sauce
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Ingredients
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Pasta
Lobster Cream Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Pappardelle
Add the pappardelle pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of the pasta cooking water.
Preparing the Lobster Cream Sauce
- 4
Sauté Shallots and Mushrooms
In a large skillet, heat olive oil and butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes. Add the sliced mushrooms and cook until they are tender, about 5 minutes.
- 5
Add Brandy
Pour in the brandy and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.
- 6
Incorporate Lobster Meat
Add the fresh lobster meat to the skillet and cook for an additional 3-4 minutes, stirring occasionally until the lobster is heated through.
- 7
Create Cream Sauce
Lower the heat and stir in the heavy cream. Season with salt and black pepper. Allow the sauce to simmer for another 5 minutes, stirring occasionally until it thickens slightly.
- 8
Combine Pasta and Sauce
Add the drained pappardelle to the skillet and gently toss to coat the pasta with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to achieve the desired consistency.
- 9
Garnish and Serve
Remove from heat, sprinkle with chopped fresh parsley, and serve immediately.