PAPPARDELLE WITH LOBSTER AND CORN
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fill a large pot with 2 inches of water; bring to a boil. Add the lobsters, cover and cook over medium heat until the shells turn bright red, 8 to 10 minutes. Remove with tongs and rinse under cold water to cool slightly. Meanwhile, cut the kernels off the corn; reserve the cobs.
- Remove the meat from the lobster shells: Twist off the claws, then break off the tail; set the bodies aside. Pull the flippers off the tail, then insert your thumb into the flipper end and force out the meat. Crack the claws with a lobster cracker, mallet or the flat side of a knife and remove the meat. Chop the lobster meat into 1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use.
- Rinse the lobster bodies to remove any green matter (tomalley) and roe. Heat 2 tablespoons butter and the olive oil in a large saucepan over medium-high heat. Add the lobster bodies and cook, turning occasionally, until the butter starts to brown, about 3 minutes. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the corn cobs, celery stalk, whole shallot, parsley sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the liquid is reduced by about one-third, about 30 minutes. Strain the stock into a bowl or large measuring cup.
- Heat the remaining 1 tablespoon butter in a saucepan over medium heat. Add the diced shallot and cook until softened, about 2 minutes. Add the tomato paste and paprika; cook, stirring, until slightly darkened, about 1 minute. Stir in the prepared stock and cream and simmer until reduced by one-third, about 20 minutes (you should have 2 3/4 cups sauce). Add the corn kernels; simmer 5 more minutes.
- Bring a large pot of salted water to a boil. Add the pappardelle and cook as the label directs. Drain, then return to the pot. Add the sauce and the reserved lobster meat and cook over medium heat, stirring, until the lobster meat is heated through, about 1 minute. Stir in the chopped celery leaves and parsley and most of the chervil. Divide among plates and top with the remaining chervil.
PAPPARDELLE IN SAFFRON CREAM
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 2 servings (as an appetizer)
Number Of Ingredients 12
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.
PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
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.
CREAMY LOBSTER AND CORN PAPPARDELLE
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.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
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
This is an easy rich and wholesome dinner - without fats - combine this with a salad and a crusty slice of bread and dinner is done!!!
Provided by Ravenseyes
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 468.1, Fat 3.4, SaturatedFat 0.7, Cholesterol 300.1, Sodium 292, Carbohydrate 58.1, Fiber 4.7, Sugar 4.6, Protein 42.5
More about "saffron lobster pappardelle recipes"
TAGLIATELLE WITH LOBSTER AND SAFFRON CREAM SAUCE
From fashionablefoods.com
Servings 4Total Time 1 hr 15 minsEstimated Reading Time 5 mins
- Using kitchen shears cut the top of each lobster shell down the middle. Place the lobster tails in the steamer basket and cover with the lid. Steam the lobsters until the shells are bright red and they begin to curl slightly, about 10-15 minutes. Save the steaming liquid! Remove the tails to a cutting board and let cool until you can handle them.
- Remove the meat from the shells (save the shells) and cut it into large cubes. Refrigerate while you prepare the rest of the dish.
- In a small pot, heat the olive oil over medium heat and add the shallot, garlic, and red pepper flakes. Sauté the aromatics until very fragrant, about 1 minute. Stir in the tomato paste and season well salt and pepper. Add in the lobster shells and pour in the reserved steaming liquid. You want the lobster shells to be almost covered, so add additional water if needed.
LOBSTER AND PAPPARDELLE IN A BUTTER AND PARMESAN SAUCE
From thewoodenskillet.com
Cuisine AmericanCategory PastaServings 2Total Time 40 mins
LOBSTER PAPPARDELLE - CUISINE & COCKTAILS
From cuisineandcocktails.com
SAFFRON AND OLIVE PAPPARDELLE RECIPE | EAT SMARTER USA
From eatsmarter.com
LOBSTER AND FRESH PAPPARDELLE WITH SAFFRON CREAM SAUCE
From emerils.com
PAPPARDELLE PASTA WITH CREAMY SAFFRON SAUCE | TASTETORONTO
From tastetoronto.com
Servings 2Total Time 1 hr 15 minsCategory Main Dishes
CREAMY SAFFRON BUTTER PASTA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Author Kendra VaculinServings 4Total Time 25 mins
SAFFRON PAPPARDELLE WITH MUSHROOMS - LOVE AND LEMONS
From loveandlemons.com
SAFFRON LOBSTER PAPPARDELLE | RECIPE | PAPPARDELLE, FEEL …
From pinterest.com
LOBSTER AND FRESH PAPPARDELLE WITH SAFFRON CREAM SAUCE
From emerils.com
SAFFRON LOBSTER PAPPARDELLE - PLAIN.RECIPES
From plain.recipes
CREAMY LEMON LOBSTER PAPPARDELLE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
REAL GOOD FISH | RECIPE | | CREAMY LOBSTER PAPPARDELLE
From realgoodfish.com
SQUID INK PAPPARDELLE WITH LOBSTER AND SAFFRON BROTH
From cookidoo.thermomix.com
SAFFRON LOBSTER SPAGHETTI | FOOD CHANNEL
From foodchannel.com
SQUID INK PAPPARDELLE WITH LOBSTER AND SAFFRON BROTH
From cookidoo.international
SAFFRON PAPPARDELLE WITH SCAMPI - 9KITCHEN - NINE
From kitchen.nine.com.au
LOBSTER PAPPARDELLE • HARBOR FISH MARKET
From harborfish.com
You'll also love