L’Artisan: Brown Butter Lobster
with Fresh Pappardelle & Zesty Summer Veg
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Enter a late-summer night’s dream. With its bright seasonal colours and mouth-watering elements, this pasta dish is the stuff of cheffy fantasies. Each serving is loaded with luscious morsels of lobster meat, deliciously tender to the bite. Tease out the delicately sweet ocean flavour with a brown butter sauce, amped up with lemon juice and chopped parsley. The rest is a vision of yellow zucchini, niblets of corn and multicoloured cherry tomatoes spilling over swaths of fresh pappardelle. Swoon-worthy!
We will send you:
- 225g Pre-cooked lobster meat
- 140g Multicoloured cherry tomatoes
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 1 Yellow zucchini
- 1 Ear of corn
- 225g Fresh pappardelle
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Lobster, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Zester
Strainer
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
16 g
Sodium
1100 mg
Total Carb
82 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the brown butter
Meanwhile, in a large, high-sided pan, heat 4 tbsp butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 min., until beginning to foam. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, quarter the zucchini lengthwise; thinly slice crosswise. Cut the corn kernels off the cob (shuck if necessary). Halve the tomatoes. Zest and juice the lemon. Roughly chop the parsley leaves and stems. Thinly slice the garlic.
Sauté the vegetables & start the lobster
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the zucchini and corn. Sauté, 3 to 4 min., until tender. Add the tomatoes and lobster. Cook, stirring frequently, 1 to 2 min., until the tomatoes have softened and the lobster is almost heated through; season with the spices and S&P.
Combine the pasta & finish the lobster
To the pan of vegetables and lobster, add the pasta, demi-glace, lemon juice, ½ the parsley, ½ the brown butter, ½ the reserved cooking water and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined and the lobster is heated through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Drizzle with the remaining brown butter. Garnish with the lemon zest and remaining parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
