Autumn Pappardelle with Lobster, Mushrooms, Shallots and Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • 1 ounce dried porcini mushrooms
  • ½ cup water
  • 4 tablespoons unsalted butter
  • 8 ounces cremini mushrooms
  • 8 ounces oyster mushrooms
  • ¼ cup dry white wine
  • ½ cup heavy whipping cream
  • 1¼ pounds cooked lobster meat (3 lobster tails)
  • salt and freshly ground pepper
  • 8 ounces dried pappparadelle
  • ½ cup minced fresh parsley
Instructions
  1. Place the dried porcini mushrooms in a small saucepan and cover them with water. Let the mixture come to a boil over medium-high heat. Turn off the heat and let stand for at least 15 minutes but no more than 1 hour. Drain the porcini mushrooms, straining the cooking liquid through a fine mesh sieve if it is sandy. Set the cooking liquid aside and coarsely chop the mushrooms.
  2. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the fresh mushrooms and cook until they soften and release their juices, 4 to 5 minutes. Add the drained porcini mushrooms, their reserved cooking liquid, and the white wine and cream. Increase the heat to medium-high and let come to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly, about 3 minutes. Stir in the lobster meat and toss to coast with the sauce. Cook until lobster meat is warmed through. Season the sauce with salt and pepper to taste, and keep it warm over low heat.
  3. Bring a large pot of water to a boil, add the salt and papparadelle and cook according to package directions. Drain pasta well and immediately transfer to skillet with sauce. Add remaining butter and mix thoroughly over medium heat until the pasta is coated with the sauce. Add parsley to sauce and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/winepw-coastal-cuisine-with-volcanic-wines/