Wednesday, December 5, 2012

Lobster Pappardelle

We usually try to keep our recipes simple and effortless, but every once in a while, we like to mix it up and make something a little more special. This pasta is perfect for a romantic date night in or when you want to impress your friends. It's the type of food that makes a typical night just a little bit a little fancier. Relax and enjoy!

Ingredients: (serves 2)
2 large or 4 small lobster tails
4 tablespoons of olive oil
1/4 teaspoon of red pepper flakes
2 garlic cloves
1 shallot
1/4 cup of brandy
1/2 cup of white wine
5 tomatoes on the vine  or 15 -20 plum tomatoes
3 tablespoons of basil
1 tablespoon of red wine vinegar
1/2 package of pappardelle or fettuccine
1/4 cup of pasta water
Parmigiano Reggiano
White truffle oil (optional)

Kitchen Essentials:
Saute Pan
Large Pot
Kitchen tongs
Cutting board
Kitchen shears
Measuring cups
Measuring spoons
Wine opener
Cheese grater
Serving bowl

In a large pot, bring water to a boil. Make sure to salt the water. Finely chop the shallot and garlic and roughly chop the tomatoes.  Grate the Parmigiano Reggiano and reserve for later.

Add the olive oil to the sauté pan over medium heat. Then add the finely chopped shallot and cook for two to three minutes. Next, add the garlic and the lobster tails. Cook for a few minutes and then add the red pepper flakes, brandy, white wine, tomatoes  and vinegar. Put a lid on the pan and let all the ingredients simmer slowly for 10 minutes.

Meanwhile cook the pasta according to instructions on the package. Once the lobster tails are cooked, remove from the pan. Using kitchen shears, cut along the top and the bottom of the lobster shell to release the lobster meat. Roughly chop the lobster meat and add it back to the pan. Before straining the pasta, always reserve pasta water because it helps thicken your sauce. Add about 1/4 cup of pasta water to the sauce and stir before adding the pasta. Mix it all well. At this point check your seasonings and add salt or pepper if needed.

Finally you are ready to plate your pasta. Drizzle lightly with white truffle oil, sprinkle with Parmigiano Reggiano and fresh basil. Enjoy!

1 comment:

  1. Damn, its a preety impressive papardelle...
    lobster make it even fancier.....
    good job my friends


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