Best Lobster Pappardelle With Chive Butter Recipes

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FLORIDA LOBSTER AND FRESH PAPPARDELLE WITH TOMATOES AND CHIVES



Florida Lobster and Fresh Pappardelle with Tomatoes and Chives image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 19

2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water plus 2 1/2 quarts
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
Three 1 1/2-pound Florida lobsters
1 bay leaf
3/4 pound fresh papardelle
2 tablespoons olive oil
1/4 cup unsalted butter
1 cup fresh corn
2 tablespoons minced shallots
1 teaspoon minced garlic
2 1/2 cups teardrop tomatoes, cut in half
1 tablespoon tomato paste
1/4 cup dry white wine
1 tablespoon chopped fresh chives, plus some for garnish
1/2 cup grated Parmigiano-Reggiano cheese

Steps:

  • For the steamed lobster meat and lobster stock: Fill a large bowl with ice and cold water, and set it aside.
  • In a 4- or 6-quart cast iron Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, 2 cups of the wine, the 1/2 cup of the water, sliced onions, peppercorns and tarragon. Bring to a boil over high heat, reduce the heat to a simmer, and cook for 15 minutes.
  • Raise the heat back to high. Add the lobsters to the pot; cover the pot immediately with a heavy, tight-fitting lid. Steam the lobsters until they are bright red and you can pull out the long feelers on the head with no resistance, about 13 minutes. Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes.
  • Remove the lobsters from the ice water and set on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tails and claws. Use a knife to chop the meat into bite-size pieces. You should have about 1 pound of lobster meat, set aside.
  • Rinse the lobster shells, including the heads, and place all the shells back into the pot with the lobster poaching liquid. Add 2 1/2 quarts of water and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheesecloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have about 6 cups remaining.
  • For the pappardelle with lobster: Bring a large pot of salted water to a boil. Add the papardelle and cook until al dente, 3 to 4 minutes. Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
  • Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the corn and cook, stirring, for 2 minutes. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute longer.
  • Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated. Add the lobster meat to the pan and cook for 2 minutes. Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives. Toss the pasta with the sauce and cook for 1 minute longer so it will heat through.
  • Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately.

PAPPARDELLE WITH LOBSTER AND CORN



Pappardelle With Lobster and Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 14

3 live lobsters (1 1/2 pounds each)
3 ears of corn
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1 stalk celery, halved crosswise, plus 3 tablespoons chopped celery leaves
2 shallots (1 whole, 1 diced)
2 sprigs parsley, plus 1/3 cup chopped leaves
2 tablespoons tomato paste
1/4 teaspoon sweet paprika
1/2 cup heavy cream
Kosher salt
1 pound pappardelle pasta
1/3 cup chopped fresh chervil and/or chives

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.

CREAMY LOBSTER AND CORN PAPPARDELLE



Creamy Lobster and Corn Pappardelle image

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

Two 1 1/2-pound Maine lobsters
Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed
1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional

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.

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