Pappardelle With Lobster And Corn Recipes

PAPPARDELLE WITH CORN, LOBSTER, PANCETTA AND CRèME FRAICHE

Pappardelle with Corn, Lobster, Pancetta and Crème Fraiche image

Ribbons of pasta are tossed with fresh corn, sweet lobster, and salty pancetta and a rich, creamy sauce.

Provided by Dr. Sonali Ruder

Categories Entree

Time 33m

Number Of Ingredients 13

Ingredients

3 ears corn, (shucked (about 2 cups kernels))
2 teaspoons olive oil
4 ounces pancetta, (small diced)
1 medium shallot, (finely chopped)
2 cloves garlic, (finely chopped)
Kosher salt and black pepper
½ cup dry white wine
3/4 cup low sodium chicken stock
½ cup crème fraiche
1 cup cooked, diced lobster meat
¼ cup chopped chives plus extra for garnish
1 pound fresh pappardelle pasta
¼ cup grated pecorino romano or parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add the corn and cook until slightly softened, 3-4 minutes. Transfer the corn to a cutting board and when it cools, cut the kernels off. Bring the water back to a boil so that it will be ready when you're ready to drop the pasta in.
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove the pancetta from the pan and set aside in a bowl. Add the shallot and garlic to the drippings in the pan and cook 2-3 minutes until softened. Add the corn and season the mixture with salt and pepper. Turn the heat up to high and add the wine. Cook until liquid is reduced, 3-4 minutes. Add the chicken stock and cook until partially reduced, 5-6 minutes more. Lower the heat to medium and stir in the crème fraiche, lobster and chives. Cook another minute or two until lobster is heated through.
Cook the pappardelle in the boiling water according to package directions. Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta to the pan with the sauce along with the cheese and the cooked pancetta. Toss all of the ingredients together and cook another 2-3 minutes to meld all of the flavors. Add some of the reserved pasta water as needed to thin the sauce to desired consistency. Season the dish with salt and pepper to taste.
Pour into a serving dish and garnish with reserved chives. Serve immediately.

Nutrition Facts : Carbohydrate 66 g, Protein 24 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 130 mg, Sodium 395 mg, Fiber 4 g, Sugar 5 g, Calories 524 kcal, UnsaturatedFat 9 g, ServingSize 1 serving

CREAMY LOBSTER AND CORN PAPPARDELLE

Creamy Lobster and Corn Pappardelle image

The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.

Provided by Kardea Brown

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

Two 1 1/2-pound Maine lobsters
Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed
1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional

Steps:

Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT

Pappardelle with Lobster, Spicy Tomato Sauce, and Mint image

Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

1 1/2 pounds cooked lobster meat
1 1/2 cups extra-virgin olive oil
5 garlic cloves, minced
3/4 cup fresh lemon juice (3 to 4 lemons)
3 small dried red chiles, crumbled
Coarse salt
1 pound pappardelle
1/2 cup Tomato Sauce for Pappardelle with Lobster
Freshly ground pepper
3/4 cup fresh mint leaves

Steps:

Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.
Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.

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