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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Lobster Pasta with Creme Fraiche
Ingredients
- 3 ears corn shucked, see notes for using frozen
- 2 teaspoons olive oil
- 4 ounces pancetta diced (or bacon)
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- Kosher salt and black pepper
- ½ cup dry white wine
- ¾ cups chicken stock
- ½ cup creme fraiche or sour cream
- 1 cup lobster meat cooked, diced
- ¼ cup chives chopped, plus extra for garnish
- 1 pound pappardelle pasta
- ¼ cup parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil. Add the corn and cook until slightly softened, 3 to 4 minutes. Transfer corn to a cutting board and, when it cools, cut off the kernels. Bring the water back to a boil so that it will be ready when you’re ready to drop in the pasta.
- Meanwhile, heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove the pancetta from the pan and set aside in a bowl. Add the shallot and garlic to the drippings in the pan and cook 2 to 3 minutes until softened. Add the corn and season mixture with salt and pepper. Turn the heat up to high and add the wine. Cook until liquid is reduced, 3 to 4 minutes. Add the chicken stock and cook until partially reduced, 5 or 6 minutes more. Lower the heat to medium and stir in the crème fraîche, lobster, and chives. Cook another 2 to 3 minutes until lobster is heated through.
- Cook the pappardelle in the boiling water according to package directions. Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta to the pan with the lobster, then add the cheese and cooked pancetta.. Toss all of the ingredients together and cook another 2 to 3 minutes to meld all of the flavors. Add some of the reserved pasta water as needed to thin the sauce to desired consistency. Season the dish with salt and pepper to taste. Pour pasta into a serving dish and garnish with reserved chives. Serve immediately.
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.