Lobster Pappardelle Recipe
Pasta tossed in a Lobster aujus w/ a touch of Cognac and Sherry Wine topped with a full deshelled Lobster
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Ingredients
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Pasta
Lobster Sauce
Lobster
Method
Cooking the Pasta
- 1
Boil Pasta
In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Lobster Sauce
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, and sauté until soft and fragrant, about 2-3 minutes.
- 3
Deglaze with Alcohol
Add the cognac and sherry wine to the skillet, scraping the bottom to release any browned bits. Cook for 1-2 minutes until the alcohol reduces slightly.
- 4
Add Stock and Cream
Pour in the lobster stock and bring to a simmer. Reduce heat and stir in the heavy cream. Allow to simmer for 5-7 minutes until the sauce thickens slightly.
- 5
Season the Sauce
Season the sauce with black pepper and salt to taste. Stir in the chopped fresh parsley.
Combining Ingredients
- 6
Toss Pasta with Sauce
Add the cooked pappardelle to the sauce and toss well to coat the pasta evenly.
- 7
Serve
Plate the pasta and top with the deshelled lobster. Serve immediately.