Pappardelle with Salmon and Lobster in Mascarpone Thyme Sauce

by | Apr 4, 2014 | Blog, From the Kitchen | 0 comments

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


  1. Cook pasta according to package direction. I add salt, no oil. Drain and set aside.
  2. While pasta cooks, bring wine, clam juice, and thyme sprig to a boil in a large skillet.
  3. Add your seafood depending what you used. Cover, reduce heat, and simmer 5 minutes or until done. Do NOT overcook the salmon!
  4. Remove the seafood from the pan. If you used a lobster tail, remove meat from lobster tails; coarsely chop.
  5. 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.
  6. Add asparagus or mushrooms. You can use leeks as well. Simmer for a few minutes
  7. Stir in mascarpone. Add seafood and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss.
  8. Sprinkle with parsley and thyme and freshly grated parmesan.
  9. 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)



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