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. Post may contain affiliate links.
Papparadelle with Corn, Lobster, Pancetta and Creme Fraiche
I adore lobster, but don’t have it very often. Not just because it’s expensive, but because of something that happened probably about 15 years ago. Mr. Sidewalk Shoes and I had gone out to eat to celebrate our anniversary. We each chose lobster, something that was our go-to celebration dinner. It was one of those restaurants that add the lobsters in a big tank and you could go pick yours out if you wanted. Um. No, thank you. But then as the waitress was walking back by our table with two lobsters on her tray, one of them looked at me. We locked eyes. He looked at me and I looked at him. That was the last lobster that I have ever ordered in a restaurant.
I am the first to admit that I am a hypocrite when it comes to food. If I had a farm with chickens and cows, I would probably never eat meat or chicken again. I read an article in Garden and Gun about a group of sisters who move back to their family farm in Knoxville, TN, Back to the Land. These were big city girls who came back to their roots. When I read about them watching a Youtube video on how to butcher chickens, and then read that they had 3 days to humanely butcher 150 chickens. I was impressed. I don’t know if I could do it. I doubt very much that I could. But then again, maybe if I was on a farm, it would all become relative, I would learn how to do it.
But anyway, back to my lobsters. I only get them now when the tails are on sale at Earth Fare. They are still expensive – $9.00 for two little tails, but that little bit of meat does it’s job perfectly, especially when paired with other rich ingredients. I found Pappardelle, with Corn, Lobster, Pancetta and Creme Fraiche at Food 52. I made a few substitutions. I used bacon instead of pancetta, dried pasta instead of fresh, and full fat plain yogurt instead of creme fraiche. It was soooo good! The small amount of lobster meat was stretched perfectly with the cream sauce and the sweet corn and crispy, salty bacon.
Pappardelle with Corn, Lobster, Pancetta, and Creme Fraiche
- 3 ears corn shucked
- 2 teaspoons olive oil
- 4 ounces pancetta diced (or bacon)
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- Kosher salt and black pepper
- 1/2 cup dry white wine
- 3/4 cups chicken stock
- 1/2 cup creme fraiche or yogurt
- 1 cup lobster meat cooked, diced
- 1/4 cup chives chopped, plus extra for garnish
- 1 pound fresh pappardelle pasta I used dried
- 1/4 cup grated pecorino romano or parmesan cheese
- 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 (or bacon) 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 (or yogurt), 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 1/2 cup of the pasta water. Add the pasta to the pan with the lobster, then add the cheese and cooked pancetta (or bacon). 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.