Mushroom Lobster Ragu with Pappardelle

Total Time:
1 hr 10 min
25 min
45 min

6 to 8 servings

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups sliced red onion
  • 3/4 cup diced celery
  • 3/4 cup diced carrot
  • Salt and freshly ground black pepper
  • 1 cup tasso
  • 1 1/2 cups sliced cremini mushrooms
  • 1 1/2 cups sliced portabella mushrooms
  • 1 1/2 cups sliced button mushrooms
  • 2 tablespoons chopped oregano leaves
  • 2 tablespoons chopped thyme leaves
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons tomato paste
  • 1 cup red wine, divided
  • 1 quart beef stock
  • 1 1/2 pounds pappardelle
  • 2 (1 1/4-pound) cooked lobsters
  • 1/4 cup chopped basil leaves
  • In a heavy pot over medium high heat, add olive oil. Add onion, celery, and carrot and season with salt and pepper, to taste. Cook for 3 minutes. Add tasso and saute for 1 minute. Add all mushrooms and cook until all the liquid is rendered out. Add all the chopped herbs to the pot. Stir in tomato paste and cook for 1 minute. Deglaze with 1/2 cup of red wine and reduce by half. Add beef stock and the rest of the red wine. Simmer for 20 minutes and reduce until thickened.

  • In a pasta pot, add pappardelle to salted, boiling water. Cook about 12 minutes or until al dente. Toss into the mushroom mixture.

  • Remove the meat from the lobster shells and chop into large pieces.

  • Add lobster meat to the pasta and ragu sauce. Transfer to a serving platter and garnish with chopped basil.

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