Lobster Pappardelle With Chive Butter Recipes

LOBSTER PAPPARDELLE WITH CHIVE BUTTER RECIPE

Steps:

• Bring a large pot of water to a boil. Add the lobsters, head first, and cook for 5 minutes. The water may not come back to a boil, but the lobsters will be almost cooked through.
• Using tongs, transfer the lobsters to a large rimmed baking sheet to cool. Reserve 3 cups of the cooking liquid.
• Crack the claws and knuckles and remove the meat. Using scissors, cut along the inside of the tail shells and remove the meat. Remove and discard the dark intestinal veins from the tails.
• Put all of the lobster meat in a bowl and refrigerate. Remove the dark-green eggs from the bodies and top of the tails and reserve. Using poultry shears, cut the shells into 2x3-inch pieces.
• In a large saucepan, heat the vegetable oil. Add the lobster shells and cook over high heat, stirring, for about 5 minutes until they are sizzling and just starting to brown.
• Add the shallots and thyme and cook over moderately high heat for about 4 minutes until the shallots soften.
• Add the tomato and cook until the juices evaporate. Add the wine and boil for about 4 minutes until reduced by half. Add the reserved 3 cups of lobster cooking liquid and bring to a boil.
• Simmer over moderately low heat until reduced to 3 cups, about 20 minutes. Strain the lobster broth through a fine sieve and return it to the saucepan.
• Bring the lobster broth to a simmer over moderately high heat. Put the reserved lobster eggs in a small sieve that fits in the pan of lobster broth and simmer for about 1 minute until they turn bright red.
• Remove the sieve from the broth and press the eggs through the mesh into a small bowl to separate them.
• Return the lobster broth to a boil, add the heavy cream and boil over high heat for about 7 minutes until reduced to 1 cup. Reduce the heat to low. Slice the lobster tails ⅓-inch thick.
• In a large pot of boiling salted water, cook the pappardelle, stirring, until al dente. Drain the pasta and return it to the pot. Add 1 tablespoon of the butter, toss well and cover.
• Add the lobster meat and eggs to the sauce and bring it just to a simmer. Season with salt and pepper.
• Remove the pan from the heat and whisk in the remaining butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the chives.
• Pour the sauce over the pappardelle and toss to coat. Transfer to shallow bowls and serve. Enjoy!

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.

FLORIDA LOBSTER AND FRESH PAPPARDELLE WITH TOMATOES AND CHIVES

Steps:

• For the steamed lobster meat and lobster stock: Fill a large bowl with ice and cold water, and set it aside.
• In a 4- or 6-quart cast iron Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the tomatoes, 2 cups of the wine, the 1/2 cup of the water, sliced onions, peppercorns and tarragon. Bring to a boil over high heat, reduce the heat to a simmer, and cook for 15 minutes.
• Raise the heat back to high. Add the lobsters to the pot; cover the pot immediately with a heavy, tight-fitting lid. Steam the lobsters until they are bright red and you can pull out the long feelers on the head with no resistance, about 13 minutes. Using tongs, immediately plunge the lobsters into the bowl of ice water and let cool for 5 minutes.
• Remove the lobsters from the ice water and set on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tails and claws. Use a knife to chop the meat into bite-size pieces. You should have about 1 pound of lobster meat, set aside.
• Rinse the lobster shells, including the heads, and place all the shells back into the pot with the lobster poaching liquid. Add 2 1/2 quarts of water and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour. Strain the lobster stock through a fine mesh strainer lined with cheesecloth. Transfer the stock to a clean saucepan and return to a simmer. Reduce the stock until you have about 6 cups remaining.
• For the pappardelle with lobster: Bring a large pot of salted water to a boil. Add the papardelle and cook until al dente, 3 to 4 minutes. Remove 1/2 cup pasta cooking water from the pot and drain the pasta through a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
• Meanwhile, heat the remaining 1 tablespoon of olive oil and melt 2 tablespoons of the butter in a large skillet over medium heat. Add the corn and cook, stirring, for 2 minutes. Add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the tomatoes and cook until the tomatoes have released most of their liquid, 4 to 5 minutes. Add the tomato paste and cook for 1 minute longer.
• Add the wine, 1/2 cup of the lobster stock and some of the pasta cooking liquid to the pan and continue cooking over medium heat until half of the liquid has evaporated. Add the lobster meat to the pan and cook for 2 minutes. Add the cooked papardelle and the remaining 2 tablespoons of butter and the chives. Toss the pasta with the sauce and cook for 1 minute longer so it will heat through.
• Divide the pasta between 4 bowls, garnish with the chives and grated cheese and serve immediately.

CREAMY LOBSTER AND CORN PAPPARDELLE

Steps:

• Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
• Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
• While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
• Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.