Pappardelle With Lobster, Truffle And Chives
- 10m Prep Time
- 12m Cook Time
- 22m Ready In
Decadent pappardelle pasta with lobster, truffle, and chives in a creamy sauce. A luxurious dish perfect for special occasions.
Ingredients
- 300 g pappardelle pasta
- 1 cooked lobster
- 50 g unsalted butter
- 14.8 ml olive oil
- 2 clove garlic crushed
- 250 ml double cream
- 4.93 ml tomato purée
- 29.6 ml chives chopped
- 200 g Parmesan freshly grated
- 1 black truffle
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 535 mg
- Iron: 1.83 mg
- Magnesium: 46.8 mg
- Phosphorus: 516 mg
- Potassium: 359 mg
- Zinc: 2.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 300 g pappardelle pasta
- 1 cooked lobster
- 50 g unsalted butter
- 14.8 ml olive oil
- 250 ml double cream
- 4.93 ml tomato purée
- 1 black truffle
- sea salt
- freshly ground black pepper
Prepare
- Crush 2 clove garlic
- Chop 29.6 ml chives
- 200 g Parmesan, freshly grated
Let's Cook
-
Step 1.
Bring a large saucepan of salted water to a boil and cook the pappardelle pasta according to package instructions until al dente, about 10–12 minutes.
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Step 2.
While the pasta cooks, cut the cooked lobster in half and crack the claws open. Remove the meat from the shell and cut into bite-sized chunks.
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Step 3.
In a large saucepan, heat the butter and olive oil over low-medium heat. Add the crushed garlic and cook for about 1 minute until fragrant, then stir in the double cream and tomato purée. Simmer for about 2 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
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Step 4.
Drain the cooked pasta and add it to the sauce along with the lobster meat. Toss everything together until the pasta and lobster are well coated in the sauce. Season with salt and freshly ground black pepper to taste.
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Step 5.
Transfer the pasta to a serving bowl. Scatter the chopped chives and freshly grated Parmesan over the top. If using, grate the black truffle over the dish to taste. Serve immediately.