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.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1144 |
| Total Fat | 41 g |
| Saturated Fat | 22 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 82 g |
| Cholesterol | 541 mg |
| Sodium | 1752 mg |
Reviews
This was very good but not a keeper for us.
Added shrimp and less lobster. A lot cheaper on the pocketbook and delish
I made this last night and could not believe how amazing it was!!!! The flavor was incredible. The only change I made was that I added shrimp with the lobster. No leftovers! I will definitely be making this again – thanks so much for sharing.
Delicious! I used basil in place of the chives and tarragon.
Delicious! I left out the celery. I thought it was a unnecessary ingredient. I also use penne pasta because that’s what I had. I’ll definitely be making this again, probably add more lobster.
Love Miss Brown’s Lobster Pappardelle. As a matter of fact, I plan on preparing all of the recipes in this show. I look forward to every Saturday show of Miss Brown’s.
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