Best 6 Pappardelle With Lobster Spicy Tomato Sauce And Mint Recipes

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Pappardelle with lobster spicy tomato sauce and mint is a delicious and elegant dish that is perfect for a special occasion or a romantic dinner. The combination of tender lobster, spicy tomato sauce, and refreshing mint creates a flavor that is both complex and satisfying. This dish is sure to impress your guests and leave them wanting more.

Here are our top 6 tried and tested recipes!

PAPPARDELLE WITH LOBSTER, SPICY TOMATO SAUCE, AND MINT



Pappardelle with Lobster, Spicy Tomato Sauce, and Mint image

Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have it wrapped around the fork, you'll have a substantial, delicious bundle.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 1/2 pounds cooked lobster meat
1 1/2 cups extra-virgin olive oil
5 garlic cloves, minced
3/4 cup fresh lemon juice (3 to 4 lemons)
3 small dried red chiles, crumbled
Coarse salt
1 pound pappardelle
1/2 cup Tomato Sauce for Pappardelle with Lobster
Freshly ground pepper
3/4 cup fresh mint leaves

Steps:

  • Marinate lobster meat in oil, garlic, lemon juice, and chiles in a large nonreactive bowl 30 minutes.
  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Heat tomato sauce in a large skillet over medium-high heat until hot.
  • Add lobster, marinade, and pasta to skillet. Season with salt and pepper. Cook, tossing well, until pasta and lobster are heated through. Transfer to a serving dish, and scatter mint on top.

PAPPARDELLE WITH LOBSTER AND CORN



Pappardelle With Lobster and Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 14

3 live lobsters (1 1/2 pounds each)
3 ears of corn
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
1 stalk celery, halved crosswise, plus 3 tablespoons chopped celery leaves
2 shallots (1 whole, 1 diced)
2 sprigs parsley, plus 1/3 cup chopped leaves
2 tablespoons tomato paste
1/4 teaspoon sweet paprika
1/2 cup heavy cream
Kosher salt
1 pound pappardelle pasta
1/3 cup chopped fresh chervil and/or chives

Steps:

  • Fill a large pot with 2 inches of water; bring to a boil. Add the lobsters, cover and cook over medium heat until the shells turn bright red, 8 to 10 minutes. Remove with tongs and rinse under cold water to cool slightly. Meanwhile, cut the kernels off the corn; reserve the cobs.
  • Remove the meat from the lobster shells: Twist off the claws, then break off the tail; set the bodies aside. Pull the flippers off the tail, then insert your thumb into the flipper end and force out the meat. Crack the claws with a lobster cracker, mallet or the flat side of a knife and remove the meat. Chop the lobster meat into 1-inch pieces and transfer to a bowl; cover and refrigerate until ready to use.
  • Rinse the lobster bodies to remove any green matter (tomalley) and roe. Heat 2 tablespoons butter and the olive oil in a large saucepan over medium-high heat. Add the lobster bodies and cook, turning occasionally, until the butter starts to brown, about 3 minutes. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the corn cobs, celery stalk, whole shallot, parsley sprigs and 6 cups water; bring to a boil, then lower the heat and simmer until the liquid is reduced by about one-third, about 30 minutes. Strain the stock into a bowl or large measuring cup.
  • Heat the remaining 1 tablespoon butter in a saucepan over medium heat. Add the diced shallot and cook until softened, about 2 minutes. Add the tomato paste and paprika; cook, stirring, until slightly darkened, about 1 minute. Stir in the prepared stock and cream and simmer until reduced by one-third, about 20 minutes (you should have 2 3/4 cups sauce). Add the corn kernels; simmer 5 more minutes.
  • Bring a large pot of salted water to a boil. Add the pappardelle and cook as the label directs. Drain, then return to the pot. Add the sauce and the reserved lobster meat and cook over medium heat, stirring, until the lobster meat is heated through, about 1 minute. Stir in the chopped celery leaves and parsley and most of the chervil. Divide among plates and top with the remaining chervil.

CREAMY LOBSTER AND CORN PAPPARDELLE



Creamy Lobster and Corn Pappardelle image

The tender chunks of lobster paired with a rich tarragon and chive cream sauce and sweet corn may make this pasta dish decadent, but those ingredients don't have to break the bank. I often take advantage of when lobster tails are on sale at my grocery store, and I stock up then to make this pasta.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Two 1 1/2-pound Maine lobsters
Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed
1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan
2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional

Steps:

  • Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside.
  • Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm.
  • While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes.
  • Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired.

TOMATO SAUCE FOR PAPPARDELLE WITH LOBSTER



Tomato Sauce for Pappardelle with Lobster image

This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
2 garlic cloves, crushed
1 can (28 ounces) plum tomatoes, including juice, crushed
6 to 8 fresh basil leaves, coarsely torn
1 small dried red chile, crumbled
Coarse salt

Steps:

  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add tomatoes, basil, chile, and salt. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 30 minutes.

PAPPARDELLE WITH MUSHROOMS AND TOMATO CREAM SAUCE



Pappardelle with Mushrooms and Tomato Cream Sauce image

Categories     Mushroom     Pasta     Pork     Tomato     Sauté     Quick & Easy     Bacon     Summer     Prosciutto     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 17

1/2 oz dried porcini* (1/4 cup)
1/2 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
2 oz sliced pancetta, chopped
1 large garlic clove, minced
10 oz fresh white mushrooms, thinly sliced
1/3 cup medium-dry Sherry
1 (28- to 32-oz) can whole tomatoes in juice, chopped, reserving juice
2 Turkish bay leaves or 1 California
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups heavy cream
1 lb dried pappardelle or fettuccine
1/3 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
2 oz finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
  • Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
  • Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
  • *Available at specialty foods shops and some supermarkets.

PAPPARDELLE WITH SIMPLE TOMATO SAUCE



Pappardelle With Simple Tomato Sauce image

Make and share this Pappardelle With Simple Tomato Sauce recipe from Food.com.

Provided by Laka

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, peeled and finely sliced
1 fresh red paprika, halved, deseeded and finely sliced
1 small bunch fresh basil, leaves picked
800 g whole tomatoes, tinned
1 tablespoon pickled capers
1 teaspoon sea salt
1 teaspoon black pepper
500 g fresh lasagna sheets
parmesan cheese, grated

Steps:

  • Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured.
  • Add most of the basil, stir and wait few seconds until wilted.
  • Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes.
  • Stir in capers, sea salt and pepper. Set aside and keep warm.
  • On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel.
  • Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce.
  • Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately.

Nutrition Facts : Calories 535.5, Fat 5.7, SaturatedFat 0.9, Sodium 599.6, Carbohydrate 102.5, Fiber 6.6, Sugar 8.6, Protein 18.3

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish, so be sure to use the best you can find.
  • Cook the pasta according to the package directions: Al dente pasta is the perfect texture for this dish, so be careful not to overcook it.
  • Make sure the tomato sauce is flavorful and well-seasoned: The tomato sauce is the backbone of this dish, so take the time to make it right. Use a variety of fresh herbs and spices to create a complex flavor profile.
  • Don't be afraid to adjust the spiciness of the sauce: If you like things spicy, add more chili flakes or crushed red pepper. If you prefer a milder sauce, use less.
  • Garnish the dish with fresh herbs: Fresh herbs like basil, oregano, or mint will add a pop of color and flavor to the dish.

Conclusion:

This pappardelle with lobster, spicy tomato sauce, and mint is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors and textures is simply stunning, and the dish is sure to impress your guests. So next time you're looking for a special meal to make, give this recipe a try.

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