Lobster Pappardelle Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook 12 oz fresh pappardelle until just al dente (usually 2–3 minutes for fresh pasta). Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

If lobster is cold from refrigeration, warm gently: melt 1 tablespoon unsalted butter in a small skillet over low heat, add 1 lb lobster meat chunks and gently warm for 1–2 minutes until just warmed through. Remove most of the lobster and reserve 4 oz extra chunks for finishing. Keep warm and set aside. (Do not overcook lobster to avoid toughness.)

Prep saffron

Lightly toast a pinch of saffron threads in a dry small skillet for 20–30 seconds over low heat until fragrant. Transfer saffron to a tablespoon of hot water and let steep while you begin the sauce (5–10 minutes).

Sweat aromatics

In a large sauté pan or shallow skillet, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until foaming. Add the finely minced shallot and cook, stirring, 2–3 minutes until soft and translucent but not browned. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Add sun-dried tomatoes

Add 3 oz julienned sun-dried tomatoes to the pan and stir 1 minute to warm and release flavor.

Deglaze with wine

Pour in 1 cup dry white wine, increase heat to medium-high and simmer 2–3 minutes to reduce slightly and cook off alcohol, scraping any fond from the pan.

Simmer with stock

Add 1 cup fish or low-sodium chicken stock and bring to a gentle simmer. Reduce by about one quarter (2–3 minutes).

Finish with cream and saffron

Stir in 1 cup heavy cream and the saffron plus its soaking liquid. Reduce heat to medium-low and simmer gently 3–4 minutes until sauce begins to thicken slightly. Taste and adjust seasoning with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Add cheese, lemon and spinach

Whisk 3 tablespoons grated Parmigiano-Reggiano into the sauce until melted. Stir in 1 tablespoon lemon juice and then add 3 cups baby spinach. Cook 1–2 minutes, stirring, until spinach is wilted and incorporated.

Add lobster to sauce

Fold the warmed lobster chunks into the sauce and simmer gently 1 minute to marry flavors (do not simmer longer to avoid overcooking). If sauce is too thick, add reserved pasta cooking water a few tablespoons at a time to reach a silky consistency.

Combine pasta and sauce

Add the drained pappardelle to the pan with the sauce (or transfer sauce to the pasta pan). Toss gently with tongs or two forks for 30–45 seconds so pasta is evenly coated. If needed, add more reserved pasta water to loosen the sauce; the final sauce should cling to the noodles but remain glossy.

Plate and garnish

Divide pasta among 4 warmed plates. Top each portion with a few additional warmed lobster pieces (from the reserved 4 oz). Drizzle each serving with 1 teaspoon extra-virgin olive oil, sprinkle with chopped parsley, 1 teaspoon lemon zest, and a light dusting of Parmigiano if desired. Add a pinch (1/4 tsp) red pepper flakes to each plate if using.

Serve

Serve immediately while hot. Provide lemon wedges on the side if desired.