Recipe for boiled papardelle noodles with lobster meat and corn. Pasta with meat and vegetables is brought to readiness in sauce of fish broth, white wine, cream, tomato paste, специй и пряных трав. 
Photo of the dish:Kon Pulos Time: 2 hours. 15 minutes. Difficulty: medium Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 live lobsters (675 gr. Each)
- 450 gr pappardelle noodles (flat noodles 2-3cm wide.)
- 3 ears of corn
- 3 tbsp. l (45 gr.) Unsalted butter
- 3 tbsp. l extra virgin olive oil
- 1/2 tbsp. dry white wine
- 1 stalk of celery, cut cross to cross into four parts, and 3 tbsp. l chopped celery leaves
- 2 shallots (1 whole, 1 diced)
- 2 sprigs of parsley, and 1/3 tbsp. chopped leaves
- 2 tbsp. l tomato paste
- 1/4 tsp sweet paprika
- 1/2 tbsp. fat cream
- Coarse salt
- 1/3 Art. chopped fresh chervil and / or chives
Recipes with similar ingredients: papardelle pasta, crab meat, corn, celery, shallots, chives, chervil, parsley, white wine, cream, tomato paste, paprika, lobster
Recipe preparation:
- Pour 5 cm of water into a large pot and bring it to a boil. Put lobsters in the water, cover and cook on medium fire for 8-10 minutes until they turn bright red. Take out the lobsters tongs and rinse with cold water to cool slightly. By cut off corn kernels over time, do not discard ears.
- Remove lobster meat from shells: tear off claws and tail, set the lobster shells aside. Break the membranes into tail. Bring your thumbs under the edges of the membranes and remove meat. Break claws with special forceps, a hammer or a flat side of the knife and take out the meat. Slice the lobster meat 2.5 cm. And put it in a bowl. Cover and put in fridge.
- Rinse the lobster carapace thoroughly to remove all green substance (this is the liver) and caviar. In a large stewpan on moderately over high heat, heat 2 tbsp. l (30 gr.) Butter and olive oil. Add lobster shells and cook for about 3 minutes, turning occasionally until the butter acquires Brown color. Add wine, bring to a boil and cook 2 minutes until the liquid evaporates halfway. Add cobs corn, celery stalk, whole shallots, parsley branches and 6 Art. water. Bring to a boil, then reduce heat and simmer on simmer for 30 minutes until the liquid evaporates by one third. Strain the broth in a large bowl or measuring bowl.
- The remaining 1 tbsp. l (15 gr.) Butter warm in stewpan over medium heat. Add chopped shallots and cook 2 minutes until the onion is soft. Add tomato paste and paprika. Cook, stirring, for 1 minute, until the mixture is slightly will darken. Add the broth and cream and evaporate the mixture by one third within 20 minutes (should be 2 and 3/4 tbsp. sauce). Add corn grains, cook another 5 minutes.
- Boil salt water in a large pot. Add papardelle and cook as indicated on the packaging. Drain, put pasta back to the pan. Add the sauce and lobster meat and cook on medium heat, stirring for about 1 minute, until lobster meat warms up. Add celery and parsley leaves and bulk chervil. Arrange on plates and sprinkle with the remaining chervil.
