|Picture could be better…|
By now you’ve gathered that although I’ll eat just about anything, I have a particular fondness for crustaceans — crab, shrimp, lobster, etc. I just love ’em!
When I cook lobster or crab I try to make some extra for the next day. If you read my post from the other day, the Beautiful Breakfast lobster scramble, you’ll see what I mean. That same batch of boiled lobster resulted in this recipe, an off-the-cuff pasta made from leftover cooked lobster, some pantry items, and a bit of dairy.
It’s very simple. Indeed, the only challenging thing is cooking the lobster. For simple instructions in cooking and breaking down lobsters see my post entitled Lobsta Lessons.
You’re gonna need:
meat from one lobster (approx 1.5 lbs), shelled, picked through, and coarsely chopped
1 tablespoons olive oil
2 tablespoons good quality butter
1/4 cup chopped celery
1/4 cup chopped white onion or shallot
salt & pepper
1/4 cup white wine
1/2 cup heavy cream
1/2 cup frozen peas, defrosted in water for 20 minutes and drained
3/4 pound of dry or fresh pappardelle, or similar flat noodle
2 tablespoons finely minced parsley
You’re gonna do:
Heat salted water for pasta and consult directions for cooking time.
In a large saute pan heat olive oil and butter over medium low heat until butter melts fully. Add celery and onion to pan and cook, stirring occasionally, until veggies have softened. Season with a bit of salt and pepper, let’s say a quarter of a teaspoon of kosher salt and a little less that of cracked pepper.
Turn the heat up to high. When veggies sizzle add wine and cook, stirring, until most of the liquid evaporates. Turn heat back down to medium and add lobster meat & cream. Cook until lobster meat and cream are heated through, about 6 minutes. Add peas.
Cook pasta til al dente. Add freshly cooked, still-hot pasta to pan and toss all ingredients together with tongs. Add parsley and toss. Transfer to a platter and enjoy.