LOBSTER (OR CRAYFISH) PASTA WITH SAFFRON CREAM SAUCE

Lobster (or crayfish) Pasta with Saffron Cream Sauce image

Categories Pasta

Number Of Ingredients 17

1 pound Fresh pasta, like pappardelle
2 tablespoons Unsalted butter
2 tablespoons Olive oil
2 tablespoons Minced shallots
1/4 cup Dry white wine
1/2 teaspoon Saffron threads
1 tablespoon Tomato paste
1/2 cup Lobster stock or seafood stock
1 cup Heavy cream
2 1/2 cups Teardrop tomatoes
2 tablespoons Unsalted butter
1 tablespoon Chopped fresh chives
1 pound Steamed lobster or crayfish meat, chopped
1/2 cup Grated parmigiano-reggiano cheese
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Minced garlic

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes or according to directions on package.
Remove 1/2 cup pasta water from the pot and set aside; drain the pasta in a colander. Transfer the pasta to a bowl and toss with 1 tablespoon of olive oil, cover and set aside.
Meanwhile, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. When hot, add the shallots and cook, stirring, until soft and fragrant, about 1 minute.
Add the garlic and continue to stir for another minute. Add the white wine, saffron and tomato paste and cook for 5 minutes longer.
Add the stock and the reserved pasta water and bring to a boil. Cook until the stock is reduced by half, 5 to 7 minutes.
Add the heavy cream and cook until reduced by half, about 5 minutes longer. Add the tomatoes, salt and pepper and reduce the heat to low.
Cook just until the tomatoes release their liquid, about 3 minutes. Stir in the chives and the butter and whisk to blend.
Add the chopped seafood and cook until just heated through. Toss the pasta with the sauce and cook for 1 minute longer, until the pasta is heated through.
Divide the pasta between 4 bowls, garnish with the Parmesan cheese and serve immediately.