Pappardelle with Mushrooms & Lobster

“If  you only have one smile in you give it to those you love.”

Maya Angelou

Pappardelle with Mushrooms & Lobster

I’m not a fan of Valentine’s Day particularly, nor any “Hallmark Holiday” for that matter.  Not because I’m a heartless and unromantic person, but rather because it seems a little silly to me that we should save all that love and affection for just one day. Why not spread it around all 365 of them? 

Now on the other hand, I don’t need an event with any significance to make something delicious to serve those that I love!  Let’s go with “National Do a Grouch a Favour Day” (I do not make these things up people… It’s Feb 16… check your calendars) or how about “National Margarita Day”, which happens to fall on Feb 22, coincidentally my daughter’s birthday and since she is not yet of age, I think I shall celebrate for her that day 🙂

The day on which I sit to write this post (which is actually is Feb 3,  AKA “National the Day the Music Died Day”… dunno) I decided that as you, my readers, are among some of my most favourite people in the world, I would like to share with you this delicious recipe for Pappardelle (which I would like to nominate for a “National Day” of its very own)  with Wild Mushrooms and Lobster.  

This dish is really simple… and it starts like this

As you have all sorted out by this point… I really really really like recipes to be simple with few ingredients. I like it even more if the outcome appears to have taken WAY more time! This is yet another example of that very thing.

This kind of layering of flavours is just so irresistible!

What could be more simple that sautéing some shallots, garlic and mushrooms then allowing them to absorb all the deliciousness of a solid slug of white wine followed by a little cognac… nothing I say!

And honestly what isn’t made yummier with cream?

And finally, for the lobster… it really is this easy!

I want to point out that although lobster is in my recipe, you can easily choose to swap it for another protein, chicken would be wonderful, or omit it entirely for a veggie version, if you prefer.

In this recipe I used pre-cooked lobster for the convenience that it afforded but given the packaging (which always annoys me) and the stingy amount in said packaging (strike two!), I wouldn’t choose that route again.  I’ll take the extra few minutes to shell a couple of tails.

If you’re feeling adventurous, or want to really impress whoever you might be cooking for, might I suggest you make it with Homemade Pasta? If love is what you are hoping to portray with your culinary offerings, you simply cannot go wrong with homemade pasta!  Or maybe you could just do it for “National Everything You Do is Right Day”, but that’s not until March 16 🙂

Enjoy & Namaste!

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Pappardelle with Mushrooms & Lobster

Author: Stacia

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Ingredients

• Olive oil for the pan
• 1 shallot, finely diced,
• 1 clove garlic, minced
• assorted mushrooms, count on about 10 or so whole mushrooms per guest if using fresh... soaking and adding dried is just a delicious bonus! And don't forget to save your soaking liquid as it makes a great addition to the sauce.
• 1 cup white wine OR chicken broth
• ½ cup cognac OR sherry
• ¾ cup cream
• cooked lobster, 1 tail or 2 claws per guest
• Fresh ground pepper
• Fresh parsley for garnish
• Pappardelle

Instructions

1. Heat oil in a large pan.
2. Toss garlic and shallots in heated oil, stirring quickly. Remove from the heat after about 30 or so seconds.
3. Add chopped mushrooms, tossing with garlic and shallots before returning to heat. You don't want to burn the garlic.
4. Cook over medium high heat stirring often until mushrooms release their liquid and turn to golden.
5. Add white wine or chicken stock and cognac, bring to a simmer
6. Add cream and reduce heat.
7. Add chopped lobster meat
8. Cook pappardelle and using a slotted spoon, transfer cooked pasta directly to the sauce, adding reserved mushroom liquid if required. Be careful not to add too much pasta so as to take away from this phenomenal and decadent sauce.
9. Finish with a few cranks of ground pepper and some parsley

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