Saffron Lobster Pappardelle Recipes

PAPPARDELLE IN SAFFRON CREAM

Steps:

• Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.
• Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parmesan and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives and more cheese.

SAFFRON LOBSTER PAPPARDELLE

Steps:

• Instructions for simmering liquid Combine all the ingredients, except the lobster, in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes. Drain the liquid through a fine-mesh sieve and discard the solids. Return the liquid to the pot and bring it to a simmer again. Prepare a large bowl of ice water and set aside. Place the lobster in the simmering liquid and cook until they turn pink, about 5 minutes. Strain the lobster in a colander and discard the cooking liquid. Place in the ice water bath for 3 to 5 minutes to chill, adding more ice if necessary to cool. When the lobster tails are cool enough to handle, use the point of a paring knife to score the underside of each tail and cut a line lengthwise along the middle of each tail. Crack the tails open and pull out the meat. Chop it into small chunks about ¼ to ½-inch in diameter and set aside. Instructions for pasta In a large pot, bring 4 quarts of lightly salted water to a boil over high heat. Add the pasta and stir it a bit as it softens. Reduce heat slightly, but keep it high enough to maintain a boil without splattering the stove. Cook until the noodles are tender but still firm, 8 to 9 minutes. Drain in a colander and shake dry. (Do not rinse.) Leave the noodles in the colander and set aside. Instructions for sauce While the pasta is cooking, melt the butter over medium heat in a large sauté pan or deep-sided skillet. Add the shallots and sauté for 1 minute. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the lobster broth, wine, saffron and ¼ teaspoon salt. Raise heat to high and bring to a boil. Lower to medium-high and let simmer until the liquid has reduced by half, 8 to 10 minutes. Add the cream and continue to simmer, stirring occasionally, until the sauce thickens, about 4 minutes. Add the lobster chunks and cook for another 2 minutes. Remove from heat and serve immediately.

CREAMY LOBSTER AND CORN PAPPARDELLE

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.

SAFFRON PAPPARDELLE

Steps:

• Put the saffron threads, sun dried tomatoes and thyme into a bowl with 1/4 cup boiling hot water. Soak for 30 minutes.
• Wash the shrimp and carefully remove and discard the shells, but leave the heads and tails intact. Pull the head from each squid and discard the quill. Cut the tentacles from the head and rinse under cold water. Pull off and discard the outer skin and cut the flesh into 1/4 inch rings. Cut the monkfish into 1" cubes. Set aside.
• Put the garlic, onions and fennel into a pan with the wine. Cover and simmer for 5 minutes until tender. Stir occassionally.
• Stir in the monkfish and the saffron mixture. Cover and cook 3 more mins, then stir in the shrimp and the squid. Cover and cook gently (do not overcook) for 1- 2 minutes.
• Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to the instructions until just under el dente. Drain throughly.
• Divide the pasta among four serving dishes and top with the sauce, sprinkle with parsley and serve immediately.

PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT

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.