This is a my take on the many recipes out there for Pappardelle with Lobster. I used more salmon than lobster for two reasons: the price and Chip shouldn’t have too much shellfish. You can use whatever fish you’d like.
- 1 (8-ounce) package uncooked Pappardelle (wide ribbon pasta)
- 2 cups dry white wine
- 1 cup clam stock
- 1 thyme sprig
- 1 8oz lobster tail
- 8oz salmon
- kosher salt to taste
- freshly ground black pepper to taste
- 8 oz. container of mascarpone cheese. (I like BelGioioso)
- fresh parsley or you can use Chervil Leaves
- Parmesan cheese as desired
- Asparagus and/or mushrooms- amount as desired
- White Truffle Oil
- Cook pasta according to package direction. I add salt, no oil. Drain and set aside.
- While pasta cooks, bring wine, clam juice, and thyme sprig to a boil in a large skillet.
- Add your seafood depending what you used. Cover, reduce heat, and simmer 5 minutes or until done. Do NOT overcook the salmon!
- Remove the seafood from the pan. If you used a lobster tail, remove meat from lobster tails; coarsely chop.
- Add salt, and pepper to wine mixture in pan; bring to a boil. Cook until reduced to 1/2 cup, maybe 9 minutes or so. Remove the thyme sprig.
- Add asparagus or mushrooms. You can use leeks as well. Simmer for a few minutes
- Stir in mascarpone. Add seafood and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss.
- Sprinkle with parsley and thyme and freshly grated parmesan.
- Finally drizzle White Truffle Oil and you are good to go!
Serve immediately with a crusty bread and of course, a glass of your favorite wine! (Hint Hint: Prosecco)