Saffron Lobster Pappardelle Food

PAPPARDELLE IN SAFFRON CREAM

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

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.

SAFFRON LOBSTER PAPPARDELLE

Steps:

• Instructions for simmering liquid Combine all the ingredients, except the lobster, in a large pot and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes. Drain the liquid through a fine-mesh sieve and discard the solids. Return the liquid to the pot and bring it to a simmer again. Prepare a large bowl of ice water and set aside. Place the lobster in the simmering liquid and cook until they turn pink, about 5 minutes. Strain the lobster in a colander and discard the cooking liquid. Place in the ice water bath for 3 to 5 minutes to chill, adding more ice if necessary to cool. When the lobster tails are cool enough to handle, use the point of a paring knife to score the underside of each tail and cut a line lengthwise along the middle of each tail. Crack the tails open and pull out the meat. Chop it into small chunks about ¼ to ½-inch in diameter and set aside. Instructions for pasta In a large pot, bring 4 quarts of lightly salted water to a boil over high heat. Add the pasta and stir it a bit as it softens. Reduce heat slightly, but keep it high enough to maintain a boil without splattering the stove. Cook until the noodles are tender but still firm, 8 to 9 minutes. Drain in a colander and shake dry. (Do not rinse.) Leave the noodles in the colander and set aside. Instructions for sauce While the pasta is cooking, melt the butter over medium heat in a large sauté pan or deep-sided skillet. Add the shallots and sauté for 1 minute. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the lobster broth, wine, saffron and ¼ teaspoon salt. Raise heat to high and bring to a boil. Lower to medium-high and let simmer until the liquid has reduced by half, 8 to 10 minutes. Add the cream and continue to simmer, stirring occasionally, until the sauce thickens, about 4 minutes. Add the lobster chunks and cook for another 2 minutes. Remove from heat and serve immediately.

PAPPARDELLE WITH LOBSTER AND CORN

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.