Today is National Lobster Day, so I decided to share one of my favorite pasta recipes: Lobster Pappardelle! Brad and I ventured up to our family lake house in Northern Michigan for the week, which has been so nice after being stuck inside and unable to travel the last few months. The weather has been perfect so far, and I'm excited for more boating, bonfires, boozing and whipping up some delicious summer-appropriate dishes like this one!
Two of my favorite things to eat are seafood and pasta, so of course I'm a big fan of combining the two. This version combines fresh lobster tail with Pappardelle, one of my fav noods, in a light but buttery. lemony, white wine garlic sauce.
Pappardelle are very wide, flat noodles. You may see them with fluted edges, but the kind I used here are dried, straight-edged egg noodles. They are SO good. You'll also need butter, shallot, garlic, red pepper flakes, grape tomatoes, fresh lemon, white wine, salt and pepper.
In a large sauce pan, saute shallot, garlic and red pepper flakes.
This should take about 4-5 minutes over low to medium heat.
Add tomatoes, lemon slices and saute a couple more minutes. Deglaze pan with white wine. If you don't have white wine on hand you can substitute chicken broth.
Add fresh lemon juice, salt pepper and lobster.
Add a little more butter and cook for 3-4 minutes.
Add cooked noodles.
Toss with your sauce. Adjust spice as needed.
And that's it! Easy but impressive pasta! Enjoy!
If you like this recipe, you'll also like:
- 2 tablespoon butter, divided
- 1 teaspoon shallot, minced
- 3-4 garlic cloves, minced
- ½-1 teaspoon red pepper flakes (adjust based on spice preference)
- 1½ cup grape tomatoes, halved
- lemon slices, cut into rounds
- ½ cup dry white wine
- juice from one lemon
- lobster meat from 1-2 lobster tails (depending on how big they are)
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- Pappardelle, cooked according to package directions
- Heat large skillet or saute pan over medium heat.
- Add 1 tablespoon butter and melt.
- Add shallot, garlic and red pepper flakes. Saute 3-4 minutes.
- Add grape tomatoes and lemon slices and saute a couple more.
- Add white wine to deglaze pan, stirring around. Bring to slight boil then turn down heat to simmer.
- Cook 1-2 minutes, pushing down on backs of tomatoes to release juice into sauce.
- Add remaining butter, lemon juice, lobster, salt and pepper. Cook 3-4 more minutes.
- Add in cooked Pappardelle and toss with sauce.
- Adjust spice as needed.
Manual Tappen
I genuinely treasure your work, Great post.