Pappardelle With Lobster and Rosé Tomato Sauce

Indulge in a luxurious and flavorful dish with this Pappardelle with Lobster and Rosé Tomato Sauce. The rich combination of succulent lobster meat and a creamy rosé-infused tomato sauce is paired with delicate pappardelle pasta for an elegant meal.

Infused with aromatic garlic, fresh herbs, and a hint of chili for a touch of heat, this recipe brings a taste of sophistication to your dining table. Whether for a special occasion or a gourmet treat, this dish promises to impress with its exquisite flavors and elegant presentation.

Pappardelle With Lobster and Rosé Tomato Sauce

Ingredients

2 Tbsp. olive oil

15 g parsley, leaves and stalks separated

2 garlic cloves, finely sliced

1/2 red chilli

350 g lobster, cooked, meat removed from shell

250 ml rosé

400 g tinned cherry tomatoes

1/2 tsp. salt

1/4 tsp. black pepper

1/2 a lemon, zested

250 pappardelle

50 g unsalted butter

10 g basil

Instructions:

Step 1

Place a large frying pan over a medium heat and add olive oil.

Once warm, add the parsley stalks, garlic and chilli.

Stir and cook for 2 minutes or until your kitchen smells fragrant and the garlic is starting to brown.

Step 2

Add the lobster shells, stir and cook for 1 minute.

Pour over the Rosé wine, stir and simmer for 4-5 minutes or until reduced by half.

Step 3

Remove the lobster shells and parsley stalks and discard.

Add the tinned cherry tomatoes, salt, black pepper and lemon zest.

Stir and simmer for 5 minutes.

Step 4

In a large pot of well salted water, cook the pappardelle per the packet instructions.

When the pasta is 2 minutes from being cooked, add the lobster meat to your sauce along with the basil, parsley and butter.

Stir until the butter is melted and the herbs have wilted slightly.

Step 5

Remove the sauce from the heat and add the pappardelle, stir until coated and serve.

Notes:

Lobster Preparation: Ensure the lobster is fully cooked and the meat is removed from the shell. If using pre-cooked lobster, defrost it properly if frozen. For the freshest flavor, cook and shell the lobster yourself.

Rosé Wine: Use a good quality rosé wine as it greatly influences the sauce’s flavor. If you prefer a non-alcoholic option, you can substitute the rosé with chicken or vegetable broth.

Parsley and Basil: Separate the parsley stalks from the leaves, as the stalks are used to infuse flavor into the sauce. Add the parsley leaves and basil at the end to preserve their fresh flavor and color.

Garlic and Chili: Slice the garlic thinly to ensure it cooks evenly and doesn’t burn. Adjust the amount of red chili according to your heat preference; you can omit it for a milder flavor.

Simmering: Allow the rosé to reduce to concentrate its flavor. This step is crucial for achieving a rich and flavorful sauce. Ensure to stir occasionally to prevent sticking.

Pappardelle Cooking: Cook the pappardelle in well-salted water until it is just under al dente, as it will finish cooking when combined with the sauce. Reserve a bit of pasta water to help adjust the sauce’s consistency if needed.

Butter: Adding butter to the sauce creates a rich, glossy finish. Make sure to stir it in gently at the end to incorporate it fully without breaking the sauce.

Sauce Consistency: If the sauce becomes too thick, you can add a bit of the reserved pasta water to loosen it up. Conversely, if it’s too thin, let it simmer a bit longer to reduce.

Serving: For a refined presentation, garnish with extra fresh basil and a sprinkle of freshly ground black pepper. Serve immediately to enjoy the pasta at its best texture.

Leftovers: This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of water or broth if the sauce has thickened too much.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of pappardelle?

Yes, you can substitute pappardelle with other types of pasta such as fettuccine, tagliatelle, or even linguine.

Adjust the cooking time according to the pasta type you use.

What if I can’t find tinned cherry tomatoes?

You can use tinned diced tomatoes or crushed tomatoes as an alternative.

Cherry tomatoes add a sweet flavor, but diced or crushed tomatoes will work well too.

Is it necessary to use rosé wine in this recipe?

Rosé wine adds a unique flavor to the sauce, but you can substitute it with white wine or chicken broth if you prefer or need to avoid alcohol.

Can I use pre-cooked lobster meat?

Yes, pre-cooked lobster meat is fine to use. Just ensure it is properly thawed if frozen and remove any shell bits before adding it to the sauce.

How can I make this recipe gluten-free?

Use gluten-free pasta in place of regular pappardelle.

Ensure that the tinned tomatoes and other ingredients you use are labeled gluten-free as well.

Can I make this dish ahead of time?

While the dish is best served fresh, you can prepare the sauce in advance and reheat it when ready to serve.

Cook the pasta just before serving to maintain its texture.

What should I do if the sauce is too thick?

If the sauce is too thick, you can thin it out by adding a bit of the reserved pasta cooking water or a splash of additional rosé or broth.

Can I substitute the lobster with another seafood?

Yes, you can use shrimp, crab, or scallops instead of lobster.

Adjust the cooking time based on the seafood you choose.

What can I use instead of fresh basil and parsley?

If fresh herbs are not available, you can use dried basil and parsley, but use about one-third of the amount.

Fresh herbs provide a brighter flavor, so add them at the end for best results.

How should I store leftovers?

Store any leftover pappardelle and lobster sauce in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stove or in the microwave, adding a little water or broth if needed to loosen the sauce.