This Pappardelle Pasta with Lobster and Creme Fraiche is the perfect way to make an elegant dinner out of a small amount of lobster!
Want a romantic, decadent dinner, but you need to stick to a budget? This Pappardelle with Corn, Lobster, Pancetta, and Creme Fraiche lets you stretch out a small amount of lobster into a special Lobster pasta dinner.
This lobster pasta recipe is easy enough for a weeknight, but it's fancy enough for a special occasion.
Ingredients.
Lobster - this recipe only calls for a cup of lobster! I bought two small frozen lobster tails and it was perfect. If you bought extra lobster another recipe to stretch a small amount of lobster is our 30 Minute Lobster Fra Diavolo.
Corn - the instructions are for fresh corn, but you can also use bagged frozen corn.
Créme Fraîche - gives it that creamy nutty tang.
Pasta - any pasta will work, but pappardelle with it's large rich noodles are preferred.
Pancetta - I've also used bacon.
Garlic and shallots.
White wine and chicken stock.
Chives - add a bright oniony flavor and a nice pop of green color.
Cheese - use either pecorino, romano, or Parmesan (freshly grated!)
Substitutions for Créme Fraîche - sour cream is the most common substitute. Full fat greek yogurt will also work. Cream cheese - if you thin it a bit with some milk. Mexican Crema - it's a little thinner.
This was so good! I'm going to use créme fraîche in my pasta recipes more often. It really adds a nutty, tangy pop of flavor. It perfectly balances the sweetness of the corn and the lobster. Then the pancetta adds a salty crunch. The large pappardelle pasta adds to the rich feel of the whole recipe.
This recipe has it all, sweet, salty, tangy, delicious!
More easy pasta recipes.
Recipe.
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Wiley says
Can I substitute the chicken broth for veg and nix the bacon/pancetta?
Pam Greer says
You can, but it won't be the same recipe.
Couscous & Consciousness says
Made this on the weekend with a couple of crayfish tails I had hiding in the freezer. It was fabulous - we both loved it. I think I will be getting requests for a repeat performance 🙂
Pam Greer says
I'm so glad you liked it!!
Rosa says
A great combination of ingredients! This dish looks delicious.
Cheers,
Rosa
Miz Helen says
What a lovely dish that we would just love! Thank you so much for sharing with Full Plate Thursday and hope you have a fabulous week!
Come Back Soon,
Miz Helen
JessicaJ says
I'm with you Pam. The hubby and I talk often about raising chickens and cows, not only for eggs and milk, but also for meat. When I imagine the situation, I (100%) know I would become attached and not be able to humanely butcher. This fact has us at a crossroads, LOL.
Pam Greer says
I'm glad I'm not the only one who feels this way.
Katie Zeller says
People keep telling us that we should keep chickens - we have the room, get fresh eggs and all that. But neither one of us could deal with 'the end'. A friend of mine became vegetarian after having to butcher a chicken.... Love the pasta dish.
Pam Greer says
I'm afraid I'd become a vegetarian too!
grace says
this is like a restaurant dish, and one i'd order, for sure! lovely work. 🙂
Pam Greer says
Grace - it is good and so easy!
Kyle says
I don't eat seafood but it sounds delish!!
I generally cook more vegetarian dishes because of the reasons you mention!
Pam Greer says
I didn't know that you didn't eat seafood! Do you not like it?
Patricia Scarpin says
I have never made pasta with corn, this looks delicious, Pam!
Pam Greer says
It was so good. I know corn seems weird, but it goes perfectly!
Joanne says
And now you understand my aversion to meat! This pasta dish sounds so decadent! Restaurant-worthy for sure.
Pam Greer says
I know. I am the first to admit I am a complete hypocrite when it comes to eating meat and chicken.