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Creamy Lobster and Corn Pappardelle Recipe

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This recipe for Creamy Lobster and Corn Pappardelle is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 1½ lb Maine lobsters
Kosher salt & black pepper
1 Lb pappardelle pasta
2 Tbsp unsalted butter
1 Tbsp olive oil
2 cups fresh corn or frozen corn, thaw
1 large shallot, minced (2Tbsp)
1 large stalk celery, finely chopped
2 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
½ cup shredded Parmesan
2 Tbsp chopped fresh chives+more for garnish
1 Tbsp chopped fresh tarragon+more for garnish
Directions:
Directions:
Fill bowl with ice & water. Bring large stockpot of water to a boil. Place lobster, head first, into water. Boil until lobster is bright red, about 12 min. Plunge lobster into ice water to stop cooking. Remove lobster meat from claws & tail. Coarsely chop in bite-size pieces; set aside.

Cook pasta in salted water according to package directions. Drain, set aside and keep warm.
While pasta cooks, make the sauce. Melt butter in the oil in a large deep skillet over med-high heat. Add corn; cook until it begins to brown, about 7 min. Add shallot, celery & garlic; cook until tender, about 5 min.

Add wine; cook until reduced by half, 2 min. Stir in heavy cream; cook until thickens, 2-3 min. Stir in cheese, chives & tarragon; season to taste with salt & pepper. Add the pasta & lobster; toss well to coat. Divide pasta between serving bowls; garnish with additional tarragon & chives, if desired.

 

 

 

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