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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
nkmomand 8899
[email protected]I didn't have any saffron so I used turmeric instead. The saffron lobster pappardelle still turned out great.
Bliking
[email protected]This recipe was a bit too complicated for me and the results were not what I expected.
Bigri Awam
[email protected]I would have liked the sauce to be a bit creamier, but overall the saffron lobster pappardelle was a good dish.
Daluxolo Mlandu
[email protected]This dish was a bit more time-consuming than I expected, but it was worth it. The saffron lobster pappardelle was absolutely divine.
Tere Hernandez
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of seafood, but I'm so glad I did. The saffron lobster pappardelle was surprisingly delicious.
Faisal Ch
[email protected]I made this dish for my wife's birthday and she absolutely loved it. The saffron lobster pappardelle was elegant and flavorful.
Nub
[email protected]This recipe was easy to follow and the results were stunning. The saffron lobster pappardelle was a showstopper at my dinner party.
M Na Eem
[email protected]I followed the recipe exactly and it turned out perfectly. The saffron lobster pappardelle was delicious and my guests loved it.
Estephanie torres
[email protected]This dish was amazing! The lobster was succulent and the saffron sauce was creamy and flavorful. I will definitely be making this again.
Oke Taiwo
[email protected]I've made this saffron lobster pappardelle recipe a few times now, and it's always a hit. My friends and family love it, and it's become my go-to dish for special occasions.
rod lambo
[email protected]This saffron lobster pappardelle was an absolute delight! The lobster was cooked perfectly, and the saffron sauce was rich and flavorful. The pappardelle pasta was the perfect complement to the dish, and the whole thing came together beautifully.