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Pappardelle with Lobster

Pappardelle with Lobster

  • Updated
Pappardelle with Lobster

Pappardelle with Lobster

Serves | 4 |

  • 1 recipe basic pasta dough
  • ½ cup thinly sliced shallot
  • 6 Tbsp olive pomace oil*
  • 8 Tbsp butter, divided
  • 4 Tbsp chopped garlic
  • 12 oz lobster meat from the claw, knuckle or tail
  • 6 cups fresh baby spinach
  • salt and freshly ground black pepper
  • 2 Tbsp chopped parsley

| Preparation | Bring a large pot of salted water to a boil. Sheet pasta, and cut into pappardelle (¾-inch-wide noodles). Spread pasta on a rack or on a clean, dry dish towel. Sweat shallot in olive pomace oil for 4 to 5 minutes but do not caramelize. Add 4 Tbsp butter and garlic, and cook for 1 minute.

Add lobster meat (reserve nice pieces for top of dish), and cook slowly for 3 to 4 minutes until just warm. Add spinach, and increase heat to sauté ingredients. Boil pasta until al dente. While pasta is cooking, remove sauce from heat. Add remaining butter, stirring constantly to thicken sauce. Season with salt and pepper to taste. Add pasta, toss and plate immediately. Garnish with parsley and serve.

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