Lobster Pappardelle
Elegant lobster pappardelle pasta in a silky champagne cream sauce—an easy, luxurious seafood pasta perfect for special occasions.
Equipment
- Large pot for boiling pasta
- Large sauté pan (for sauce and assembling)
- Small saucepan (for poaching lobster)
- Kitchen shears (for lobster tails)
- Tongs and slotted spoon
- Instant-read thermometer
- Zester/microplane
Ingredients
For the Lobster
- 2 small lobster tails 4–6 oz each, shells removed
- ¾ teaspoon kosher salt
- ¼ cup water
- ¼ cup dry white wine
- 1 sprig fresh thyme
- ¾ cup unsalted butter 1½ sticks, cut into cubes
For the Champagne Cream Sauce
- 1 tablespoon olive oil
- 1 small shallot finely diced
- ¾ cup champagne or prosecco extra dry
- ¾ teaspoon kosher salt
- 1 teaspoon pink peppercorns lightly crushed
- Zest of ½ medium grapefruit or lemon
- 1¾ cups heavy cream
- Pinch of freshly grated nutmeg
- 1 teaspoon champagne vinegar or white wine vinegar
For the Pasta
- 4 oz pappardelle pasta fresh or dried
To Finish
- Chopped chives or parsley for garnish
- Lemon zest or pink peppercorns optional
Instructions
Prepare the poaching liquid:
- In a small saucepan, combine water, white wine, thyme, and butter over low heat. Stir to melt the butter fully. Keep temperature between 165°F–180°F (not boiling).
Cook the lobster:
- Season lobster tails with kosher salt. Add to poaching liquid. Poach gently for 5–7 minutes, basting if needed, until internal temp is 140°F. Remove and chop into bite-sized pieces.
Start the sauce:
- In a large sauté pan, heat olive oil over medium. Add shallot and cook until translucent.
Deglaze and reduce:
- Add champagne, salt, pink peppercorns, and citrus zest. Bring to a boil and reduce by half.
Finish the cream sauce:
- Lower heat. Add cream, nutmeg, and vinegar. Simmer gently, stirring often, until thickened and coats a spoon (about 10 minutes).
Cook the pappardelle:
- Meanwhile, boil pasta in salted water until al dente (2–3 min for fresh, 8–10 min for dried). Reserve ¼ cup pasta water, then drain.
Assemble:
- Add drained pasta to the sauce, tossing to coat. Gently fold in chopped lobster. Add pasta water if sauce needs thinning.
Serve:
- Plate immediately, garnishing with herbs, lemon zest, and extra pink peppercorns as desired. Serve hot.
Notes
For best results, use cold water lobster tails.
Use extra dry sparkling wine for a balanced sauce.
Don’t overcook the lobster; poach gently for tenderness.
Reserve pasta water for a silkier sauce.
For a lighter version, substitute half-and-half for cream.