Lobster Truffle Pappardella
By Peter McKinney, Jr.
YIELD: 4 servings
TIME: About 20 minutes
A great meal for a special occasion. Just don't tell anyone how easy it is to make! Serve with fresh english peas, steamed asparagus or spinach.
1 pound pappardelle
1 stick unsalted butter divided
2 cloves garlic very thinly sliced
Two 4 - ounce lobster tails thawed, shelled and sliced into 1 inch pieces
1 cup heavy cream.
1 ounce black or white truffles (These are great from Amazon!)
¾ teaspoon salt
2 teaspoons truffle oil (Make sure you get the real thing!)
4 ounces Parmesan cheese preferably Reggiano, plus more for topping
Freshly grated white pepper
Chopped fresh parsley
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.
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.
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 and the parmesan to the cream mixture, tossing the pasta around (tongs are best for this) in the sauce until it is well coated and the cheese is melted and incorporated, 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.
Plate the pasta and sprinkle with cheese, pepper and parsley..