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Lobster With Champagne Butter Sauce And Spinach Pasta
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- #50532
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
CHAMPAGNE BUTTER SAUCE
2 tablespoons minced shallots
1 cup Champagne
1 cup cold butter, cut into 1/2-inch cubes
salt, to taste
freshly ground black pepper, to taste
ASSEMBLY
1 whole lobster, cooked
1/2 pound spinach pappardelle pasta, cooked al dente, tossed in olive oil
2 tablespoons salmon roe
2 tablespoons chopped parsley
1 chunk Parmesan Reggiano Cheese
2 long chives
directions
For Pasta: In a small stock pot, fill with enough water to come up 2/3 of the pot. Add 1 tablespoon of olive oil and salt. Let the salted water come to a boil.
For Sauce: In a sauce pan, combine the shallots and champagne together. Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly. The sauce will start to thicken. Strain into a clean saute pan and season with salt and pepper. Keep the sauce warm.
For Lobster: Remove the lobster from the pot. Detach the tail and the claws from the body. With the back of a French knife, crack the claws and carefully remove the meat. Follow the same procedure for the tail. Slice the tail meat on the bias into six equal slices.
For Pasta: Drop the spinach pasta into the boiling water for 1 to 2 minutes. Remove and drain. Toss the pasta with 1 teaspoon olive oil in a small mixing bowl. Season with salt and pepper.
To assemble, toss the pasta with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta into a nice size nest and place in the center of the plate. Add the lobster to the remaining sauce to warm.
Arrange the lobster tail meat on top and the claw meat around the pasta. Garnish with the salmon roe. Sprinkle with the parsley and hand grated cheese. Top with the long chives.
added by
ArkansasMom
nutrition data
1521 calories, 101 grams fat, 92 grams carbohydrates, 41 grams protein per serving.
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reviews & comments
February 14, 2012
Talk about a luxurious recipe! Lobster, parpardelle and caviar? Don't settle for non-spinach pasta. We used spinach tagliadelle instead, which is similar in that it's a flat noodle albeit not nearly as wide...and it was exquisite! The salmon roe was the ultimate kicker bc it added a salty seafood freshness. We paired it with a nice Spanish Godello white whose organic grapefruit flavors perfectly complimented the savory dish.