Lobster Pappardelle
Prep time:
Cook time:
Total time:
Serves: 4
- 2 tbsp butter, divided
- 1 tsp shallot, minced
- 3-4 garlic cloves, minced
- ½-1 tsp red pepper flakes (adjust based on spice preference)
- 1½ cup grape tomatoes, halved
- lemon slices, cut into rounds
- ½ cup dry white wine
- juice from one lemon
- lobster meat from 1-2 lobster tails (depending on how big they are)
- ½ tsp salt
- ½ tsp fresh ground pepper
- Pappardelle, cooked according to package directions
- Heat large skillet or saute pan over medium heat.
- Add 1 tbsp butter and melt.
- Add shallot, garlic and red pepper flakes. Saute 3-4 minutes.
- Add grape tomatoes and lemon slices and saute a couple more.
- Add white wine to deglaze pan, stirring around. Bring to slight boil then turn down heat to simmer.
- Cook 1-2 minutes, pushing down on backs of tomatoes to release juice into sauce.
- Add remaining butter, lemon juice, lobster, salt and pepper. Cook 3-4 more minutes.
- Add in cooked Pappardelle and toss with sauce.
- Adjust spice as needed.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/lobster-pappardelle/
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