News  Dish on Fish: Blush Lobster Pappardelle with Champagne Garlic Cream

Created by: Jenny Shea Rawn 

Time: ~30 minutes
Serves: 2 (generously)

Ingredients:

• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tsp tomato paste 
• ½ cup dry sparkling wine
• ¾ cup heavy cream
• Kosher salt to taste
• Freshly ground black pepper, to taste
• 3/4 lb cooked Massachusetts lobster meat, roughly chopped 
• 6-8 oz dry pappardelle pasta

For serving/garnish

• Finely snipped chives
• Chopped parsley
• Zest of 1 lemon
• Finely grated Parmigiano-Reggiano
• Lemon wedges (from above lemon)

Directions:

Bring a large pot of salted water to a boil. 

Melt the butter and olive oil in a large skillet over medium-low heat. Sauté shallot until soft, 2-3 minutes, stirring constantly. Add garlic, cook 30 seconds, until fragrant.

Stir in tomato paste, cook 1 minute. Add wine, increase heat to medium high and reduce to about half over a low boil. Reduce heat to low and stir in cream. Add salt and pepper to taste. Do not boil once the cream is added; maintain a gentle simmer only. Fold in lobster.

While lobster is warming in the sauce, add pappardelle to the pot of water, cook until just al dente. Reserve ¼ cup pasta water then drain.

Using tongs, add pasta to the skillet with the lobster. Toss to coat the pasta. Loosen with pasta water, if needed.

Twirl the pasta into shallow bowls, top with a few larger lobster pieces, a sprinkle of chives, parsley, and lemon zest. Serve with freshly grated parm and lemon wedges.