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Creamy Lemon Lobster Pappardelle
This lobster pappardelle is tossed with a creamy Meyer lemon goat cheese sauce. It's the perfect holiday or special occasion meal to impress.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
creamy lemon lobster pasta, lemon lobster pappardelle, lobster pappardelle
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
2
lobster tails
4
tablespoons
butter
divided
1
pound
pappardelle
2
cloves
garlic
minced
3
tablespoons
flour
1/2
cup
Meyer lemon juice
2
cups
milk
5
ounces
goat cheese
salt and pepper
zest from 2 Meyer lemons
1/2
cup
chopped parsley
Instructions
Melt 2 tablespoons of butter on a stove top grill pan over medium- high heat.
Trim legs off underside of lobster tail and place them shell side up on grill pan.
Cook for 3-5 minutes per side until cooked through and red. Remove from grill pan and set aside.
Bring a large pot of water to a boil. Once boiling, add the pappardelle and cook according to package directions.
While pasta cooks, heat the remaining 2 tablespoons of butter in a large skillet over medium-high heat.
Add the garlic and cook 1 minute.
Add the flour and whisk to combine with the butter and garlic, cook 1 minute.
Add the milk and lemon juice and whisk until thickened, about 3-5 minutes.
Add the goat cheese and whisk until melted.
Season with salt and pepper.
Add the cooked pasta to the sauce with the zest and parsley and toss until completely coated.
Place pasta in serving bowls and top with lobster tails.
Garnish with extra parsley and serve with toasted bread.
Nutrition
Serving:
1
SERVING
|
Calories:
1513
kcal
|
Carbohydrates:
187
g
|
Protein:
66
g
|
Fat:
56
g
|
Saturated Fat:
32
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
393
mg
|
Sodium:
850
mg
|
Potassium:
1158
mg
|
Fiber:
8
g
|
Sugar:
18
g
|
Vitamin A:
1974
IU
|
Vitamin C:
25
mg
|
Calcium:
549
mg
|
Iron:
6
mg