Lobster Capellini in Saffron Cream Sauce

By Dinnerfy

This dish is a delicious way to stretch your lobster tails and delight everyone after those lobster dives when you didn't catch your limit (or you've got too many eager mouths to feed).

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10 mins

15 mins

Nutritional Value

null

Ingredients

Total: 12Serves: 4
3 tails Lobster Tails
Notes:

~1 lb each

2 Tbsp Butter
1 Tbsp Olive Oil
2 Shallots
Notes:

minced

1 cup Dry White Wine
3/2 cups Whipping Cream
5 threads Saffron
1/2 cup Parmesan Cheese
Notes:

fresh grated

12 oz Capellini
Notes:

cooked & drained

Salt
Notes:

to taste

Pepper
Notes:

to taste

2 Tbsp Italian Parsley
Notes:

fresh chopped

Instructions

Step 1 : Prepare

Cook the capellini according to package instructions. Remove lobster meat from shell and cut into bite-sized pieces.

Step 2 : Sauté

Sauté in mixture of butter and olive oil over medium-high heat until pink and golden. Remove with a slotted spoon to a heated platter (reserving the drippings in the pan).

Step 3 : Cook

Sauté the shallots in the same pan until slightly caramelized. Deglaze the skillet with the wine, stirring constantly with a wooden spoon to combine. Cook until wine is reduced by half and then stir in the whipping cream.

Step 4 : Cook

Simmer while adding saffron, salt and pepper and stirring for 5-10 minutes until thickened. Stir in Parmesan cheese.

Step 5 : Serve

Return the lobster to the skillet, add cooked pasta and toss to mix. Heat thoroughly, plate, garnish with parsley and parmesan and serve.