Lobster and Herb Pappardelle
This comforting pasta recipe is a delicious way to enjoy Maine lobster.
Lobster and Herb Pappardelle
Photo Credit : Kate BowlerSponsored by the Maine Office of Tourism; recipe by Kate Bowler of @domestikateblog
Did you know that Maine is the largest lobster-producing state in the country? This comforting dish celebrates its seasonal flavors, making it a great entertaining dish for special occasions and dinner parties. Just shuck the lobster in advance, and the rest of the dish comes together quickly before serving.
Recipe Tips
* Cooking the lobster shells with the reserved pasta water creates a flavorful brothy base to the sauce.
* This recipe calls for pappardelle, but you could use any long noodle, like fettuccini.
Yield:
2-3 servingsIngredients
1 lb. pappardelle pasta
½ cup of reserved pasta water
2 cooked lobsters, shucked (save shells)
2 Tbsp of butter
1 shallot, diced
1-2 garlic cloves, minced
1⁄4 cup of white wine
1 cup of heavy cream
1⁄2 lemon, juiced
1 Tsp each of fresh basil, tarragon, thyme, parsley, chopped
Salt and Pepper
Instructions
Bring well-salted water to a boil in a large pot, cook pappardelle to al dente and reserve about ½ cup of the pasta water.
Shuck the lobsters to remove all the meat, roughly chop and set aside, reserve a few of the claw shells for the sauce.
To create the sauce, sauté the reserved lobster shells, shallot, garlic, and butter over medium heat.
Deglaze the pot with white wine, scraping the bottom of the pan. Add the reserved pasta water to cover the shells. Cook for 15 minutes and then remove all shells.
Add cream to sauce and reduce heat to a simmer, reduce the mixture by about one-third.
Stir in lemon juice and then toss the cooked pappardelle in the sauce.
Mix in the chopped lobster, all the fresh herbs, and salt and pepper to taste.
