Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Creamy Lobster and Corn Pappardelle
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1169
- Total Fat
- 41 g
- Saturated Fat
- 22 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 83 g
- Cholesterol
- 527 mg
- Sodium
- 1703 mg
“This pasta is rich, yet surprisingly light, making it the perfect dinner for the summer!”
- Level: Intermediate
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1169
- Total Fat
- 41 g
- Saturated Fat
- 22 g
- Carbohydrates
- 112 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 83 g
- Cholesterol
- 527 mg
- Sodium
- 1703 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Fill a large bowl with ice water. Bring a large stockpot of water to a boil. Add the lobsters and boil until bright red, 9 to 12 minutes. Plunge the lobsters into the ice water to stop the cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces; set aside.
- Bring a separate pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, make the sauce: Melt the butter with the olive oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, 5 to 7 minutes. Add the shallot, celery and garlic and cook until tender, 3 to 5 minutes.
- Add the wine and cook until reduced by half, about 2 minutes. Stir in the heavy cream and cook until thickened, 2 to 3 minutes. Stir in the cheese, chives and tarragon and season with salt and pepper. Add the pasta and lobster and toss, adding some of the reserved cooking water to loosen as needed. Serve garnished with more tarragon and chives.
