Yummy Fixins: Champagne lobster pasta for Mother’s Day (recipe)
Celebrate the mom in your life with an amazing dinner this Mother’s Day. And what better way to treat her than with lobster and champagne?
This recipe is simple, but is sure to impress! If it were me, I would start the night with a cheese and charcuterie platter paired with champagne (be sure to save a little room for the pasta).
Follow the cheese with a simple green salad, and then this lovely lobster pasta. Pappardelle pasta is perfect for this recipe, but feel free to use your favorite noodle.
This recipe shines in its simplicity, but you can also jazz it up with roasted tomatoes or chopped, cooked bacon.
Support Local Journalism
Champagne Lobster Pappardelle
Make four servings
3 – 8 ounce lobster tails, thawed
½ cup butter
2 shallots, minced
4 cloves garlic, minced
2 cups champagne or prosecco
2 cups heavy cream
Salt & pepper to taste
Red pepper flakes to taste
16 ounces pappardelle pasta
Prepare the lobster for steaming.
Use kitchen shears and cut lengthwise through the top of the lobster shell.
Remove the digestive tract once you’ve cut through the shell and rinse to remove any shell fragments.
After cleaning the tail, pry the shell open with your hands.
Once open, carefully loosen the meat from the bottom of the shell, starting at the wide end.
Be sure you keep the meat attached at the tail end of the shell.
Next, lift the meat through the opening and place it on top of the shell.
Place a steamer basket in a large pot.
Fill the pot with enough water to barely touch the basket and bring to a boil.
Put the lobster tails on the steamer basket and cover the pot.
Leave covered and steam for eight minutes.
Remove lobster from the tails and chop into large chunks, and set aside.
Prepare the pasta sauce.
Melt the butter in a deep skillet.
Add the shallots and garlic, cook over medium heat two minutes or until soft.
Add the champagne and simmer for five minutes, or until reduced by half.
Season with a pinch of salt & pepper and red pepper flakes.
Pour in the heavy cream and bring to a low boil and let it bubble for 7-10 minutes, stirring frequently. This will thicken the sauce.
While the sauce is bubbling, bring a large pot of water to a boil for the pasta.
Cook pasta according to instructions.
Once the pasta has thickened add the chopped lobster and cook for another three to five minutes on low.
Taste the sauce and adjust seasoning as needed.
Place cooked pasta into the sauce and serve.
Chef Arica Davis is owner/operator of Yummy Fixins and Personal Chef Services. Visit http://www.yummyfixins.com to book your next dinner party.
Support Local Journalism
Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.