I must admit that post-holiday shopping can lead to all sorts of inspiring finds. Take @homegoods for example. Christmas ornaments, baskets full of gourmet foods, teas and sweets and loads of other seasonal delights are incredibly inexpensive and very tempting. I try to stick to only what I know I will use and not what will turn out to be another shelf sitter.
So in this vein, I must tell you about my truffles. I found a little jar of truffles packed in light olive oil for only $12.00 and I knew that I would have to add them to pasta. Because pasta with truffles is a great treat and far too expensive to order in a restaurant. In New York, for example, I have seen a charge of $350.00 for a plate of pappardelle with white truffles. Now granted, it’s New York. And granted, white truffles have to take an airplane trip all the way from Italy, but still.
LUXURY DOES NOT HAVE TO BE EXPENSIVE
I was thinking all the way home from my shopping trip about all the wonderful things I could do with my little jar of truffles. And lobster came to mind. Because if you are going to really live it up, you might as well go all the way. And so, here is my Lobster Pasta with Pappardelle and Truffles that is as easy as can be and will turn your weeknight or weekend dinner into a celebration.
For a pound of pasta, you only need two four-ounce lobster tails and about a tablespoon of truffles. So your little jar will actually be enough for two dinners!
INDULGE WITH THIS LOBSTER PASTA WITH PAPPARDELLE AND TRUFFLES DISH
Admittedly, lobster and truffles are indulgences that make a meal incredibly special. They also can stand on their own without a lot of fussing over them. So this Lobster Pasta with Pappardelle and Truffles only requires a pound of pasta (the wider the better to envelop the delicious ingredients), lobster, truffles, a bit of heavy cream and a little bit of butter.
If you want to lighten the dish and not use heavy cream, that’s just fine. Combine a cup of fat-free half and half with a half tablespoon of cornstarch and you will get the same result with much less fat. Just make sure you whisk the cornstarch and half and half really well so you don’t have a lumpy sauce.
The key to the sauce is the pasta water which you reserve as the pasta is almost finished cooking. The pasta water adds a silky gloss to the dish as it is stirred in to coat all of the other ingredients.
Finishing the dish with a drizzle of truffle oil is the icing on the cake, so to speak.
LOBSTER & PASTA FEEL RIGHT AT HOME AT A DINNER PARTY OR WEEKNIGHT DINNER
So say it’s your husband’s birthday. On a Tuesday. Tuesdays are generally not that special. But serve this dish and it will seem like a holiday. Or, invite friends for dinner and show off your cooking skills. Everyone loves to try new things and they especially like them when they don’t have to make them and wash all the dishes.
No matter when you serve this Lobster Pasta, you will be loved. Hopefully for reasons other than your culinary talents. Please enjoy this dish and let me know in the comments and on my Instagram if you liked it! Thank you for your support.
Lobster Pasta with Truffles
The earthy truffles in this dish combined with lobster makes this into a party on a plate. Quick to make but so special.
Ingredients
- 1 pound pappardelle
- 1 stick unsalted butter divided
- 2 cloves garlic very thinly sliced
- 2 4- ounce lobster tails thawed, shelled and sliced into 1 inch pieces
- 1 cup heavy cream or 1 cup fat-free half and half whisked with ½ tablespoon cornstarch
- 1 ounce black or white truffles
- ¾ teaspoon salt
- 2 teaspoons truffle oil
- 2 ounces Parmesan cheese preferable Reggiano
- Freshly grated white pepper
- Chopped fresh parsley
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. One minute before draining the pasta, scoop out one cup of the pasta water and set aside.
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While the pasta is cooking, melt 7 tablespoons of butter (reserving 1 tablespoon for the end) in a large, heavy skillet over medium heat. Add the sliced garlic and let it saute for 3 minutes until it is just softened. Add the lobster tails and stir until the lobster is just opaque, about 4-5 minutes.
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Stir in the heavy cream (or the half and half mixture), the truffles and salt. Let the mixture cook for 3 minutes, lower the heat to low temperature and add the pasta to the cream mixture, tossing the pasta around in the sauce until it is well coated, about 2 minutes. Add ½ cup of the pasta water and keep tossing until the pasta is glossy and the sauce is not runny nor too thick. Remove the pan from the heat and add the truffle oil.
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Plate the pasta and sprinkle the cheese, pepper and parsley on each dish.