Pappardelle with Lobster and Porcini Mushrooms
Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Labor Intensive

This extravagant dish can be reserved for a special occasion or you can go the poor man’s route and replace the lobster with monkfish and the porcini with white mushrooms.  You will need two days to prepare this dish if you would like to work leisurely, otherwise you can make it in a few hours.  The first day you can cook the lobster and prepare the lobster tomalley butter and the second day you prepare the dish.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 2 days

Two 1 1/2-pound live lobsters

3 tablespoons unsalted butter

Salt to taste

Water as needed

3 tablespoons extra-virgin olive oil

1 large garlic clove, crushed

1/2 pound porcini mushrooms, sliced

Freshly ground black pepper to taste

1/4 cup dry white wine

3/4 pound pappardelle

1/2 cup lobster stock

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

1. In a large stock pot, add enough water to cover about an inch of the bottom of the pot and bring to a boil over high heat, then place the live lobsters in the pot and steam the lobsters until cooked through, 18 to 20 minutes.  Drain and when the lobsters are cool enough to handle split from head to tail with a heavy cleaver or heavy chef’s knife, then remove all the meat from all parts, cut into smaller than bite-size pieces, and reserve in a ceramic bowl.  Remove the tomalley and coral and place in a bowl with the butter and a little salt.  Place all the shells and carcass back in the steamer pot, add 4 quarts of water and bring to a boil.  Reduce the heat to medium-low and simmer the shells for 2 hours.  Strain the lobster stock and refrigerate until needed.  Mix the butter well and refrigerate.

2. In a large skillet or a flame-proof casserole, heat the olive oil over medium-high heat with the garlic.  Remove and discard the garlic when it turns light brown.  Add the lobster meat and porcini mushrooms and cook for 2 minutes, stirring constantly.  Season with salt and pepper.  Pour in the wine and cook until nearly evaporated, 2 to 3 minutes.

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet with the lobster and toss well.  Increase the heat to high, add 1/2 cup lobster stock, parsley, and basil and cook until saucy, about 3 minutes.  Stir in the lobster tomalley butter and once it has melted serve hot.

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Posted: 12/22/2006