Pappardelle with fresh lobster
300grams fresh whole lobster
1 clove chopped garlic
6 cherry tomatoes
2 mushrooms
Fresh basil
4 heads asparagus
50ml white wine
200ml fresh cream
200g pappardelle all'uovo
1 small onion
Boil the lobster for five to six minutes and refresh in ice cold water. Then slice the lobster in half and break the claws open - take out the meat and chop it.
Saute' the chopped mushrooms, onion and asparagus, leaving them firm. Add the chopped garlic and pour in
the white wine. add the lobster, basil and fresh cream and simmer until the cream is thick. Finish the sauceby throwing in the cherry tomatoes. Finally toss the sauce with the pappardelle and season.
1 clove chopped garlic
6 cherry tomatoes
2 mushrooms
Fresh basil
4 heads asparagus
50ml white wine
200ml fresh cream
200g pappardelle all'uovo
1 small onion
Boil the lobster for five to six minutes and refresh in ice cold water. Then slice the lobster in half and break the claws open - take out the meat and chop it.
Saute' the chopped mushrooms, onion and asparagus, leaving them firm. Add the chopped garlic and pour in
the white wine. add the lobster, basil and fresh cream and simmer until the cream is thick. Finish the sauceby throwing in the cherry tomatoes. Finally toss the sauce with the pappardelle and season.
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