Ingredients
Method
- Prepare pasta according to package directions.
- Prepare lobster tails (see note below).
- In a large saucepan, melt butter over medium low heat.
- Sauté shallot in butter for a couple minutes then add garlic and red pepper flakes and sauté one more.
- Next, add tomatoes, fresh lemon slices, and lemon juice. Cook for a couple more minutes.
- Deglaze the pan with white wine and cook a couple more minutes.
- Next, add more butter then the chopped lobster meat. Cook over medium low heat for 3-4 minutes.
- Add cooked pappardelle to the pan and toss with the lobster and sauce.
- Adjust spice to personal preference. Serve immediately with extra lemon wedges if desired.
Notes
Prepare the Lobster Tails
If using raw lobster tails:
Steam, boil, or grill until just cooked through (about 5–7 minutes)
Remove meat from the shell and cut into bite-sized chunks
If using pre-cooked lobster, simply chop into pieces and set aside.
Tip: To remove lobster meat from the tail, use kitchen shears to cut down the center of the top shell, or cut along the underside for easier access. Gently separate the meat from the shell with your fingers, pulling it out in one piece.
Variations and Substitutions
No pappardelle? Try with fettuccine, tagliatelle, or linguine for a similar texture.
Trying to eat more vegetables? Toss in some spinach too!
Not a fan of lobster? This sauce recipe goes great with scallops or shrimp too!
Spicy twist: up the red pepper flakes to give your Lobster Pappardelle more of a kick.