Lobster Diavolo Pappardelle Pasta

Some like their lobster cold, we like it spicy. Kick things up a notch with this delicious lobster diavolo pappardelle pasta from our 2019 Culinary Guide and taste lobster the way you never have before!

Ingredients

4 whole shelled lobsters
4 tbsp olive oil, divided
1 cup + a splash local white wine
to taste  sea salt
500g dry pappardelle noodles
2 carrots, peeled
1/2 fennel bulb, tough ends removed
1 small yellow onion, peeled
1-2 chili’s
1/3 cup tomato paste
3 398ml cans crushed tomatoes
3 tbsp white wine vinegar
3 tbsp unsalted butter
1/2 cup parsley, chopped
3 tbsp chili oil
garnish hard aged cheese

Directions

Preparation time: 1 hr
Serves: 6

  1. In a food processor, chop carrot, fennel, onion and chili’s until small and uniform.
  2. In a large pot, warm olive oil over medium-low heat and sweat the chopped vegetables until tender and the fennel and onions have become translucent. Season with a few pinches of salt.
  3. Add tomato paste to pot, stir and let cook for a minute until it sticks to the vegetables.
  4. Deglaze pot with a splash of wine. Simmer until wine has reduced slightly, then add crushed tomatoes and vinegar. Stir, then cover and let simmer for 20 to 25 minutes.
  5. In a large frying pan, heat remaining olive oil over medium heat. Cut lobster into 1-2″ pieces. Once the pan is up to temperature, add lobster and sprinkle with sea salt. Cook lobster 5 to 6 minutes, turning halfway through until the meat is opaque and firm to touch. Remove lobster and set aside to cool.
  6. Add a cup of wine to the frying pan to deglaze and simmer for 2 to 3 minutes until reduced by half. Add remaining liquid to the simmering tomato sauce and stir.
  7. Cook paste to el dente, rinse, set to the side.
  8. Add butter and most of the parsley, saving a bit for garnish, to simmering tomato sauce. Taste the sauce, and, if needed, add salt to taste.
  9. Remove sauce from heat and add noodles and lobster. Toss gently.
  10. Garnish with parsley, chili oil and hard aged cheese. Serve immediately.


Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Wine: We’re fortunate to have fantastic white wine right here in Nova Scotia. Visit our website’s Eat & Drink section for a list of wineries.

Seafood: Gidney FisheriesComeau’s Seafood Limited, Evan’s Seafood & RestaurantArichat Seafood MarketClearwater Seafoods Ltd. or Fishermen’s Market have you covered for all of your local seafood needs.



Recipe & Photography provided by:
 Jessica Emin, @eatwithjessie

For more of our Taste of Nova Scotia events, news and recipes delivered directly to your inbox, subscribe to our Taste of Nova Scotia emails.

Leave a Reply