Squid Ink Pappardelle with Lobster and Saffron Broth

Squid Ink Pappardelle with Lobster and Saffron Broth

3.5 2 rating

Prep. 15 min

Total 1 h

3 portions

Ingredients

fresh lobster tails
16 - 18 oz
chicken broth
32 oz
celery cut into pieces (2 in.)
2 stalks
saffron threads
2 pinches
water
40 oz
extra virgin olive oil
½ oz
squid ink pasta, pappardelle
6 oz
unsalted butter
1 ½ oz
Creole seasoning (see Tip)
1 tsp
fresh chopped parsley to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1936 mg

Protein 29 g

Calories 1703 kJ / 407 kcal

Fat 16 g

Fibre 7 g

Saturated Fat 8 g

Carbohydrates 40 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Ritz-Carlton, New Orleans 10 Recipes
United States

You might also like...

Ginger Garlic Steamed Whole Fish

30 min

Grilled Korean Short Ribs with Apples

4 h 35 min

Mussels in Turmeric and Ginger Broth

20 min

Squid Ink Pasta

1 h

Chili-Lime Chicken with Cauliflower Rice

1 h 10 min

Crab Stuffed Lobster Tails

50 min

Lobster Tails with Black Bean Chili Sauce

40 min

Watermelon and Salmon Ceviche Stack

30 min

Lobster Bisque

1 h 50 min

Baby Potatoes with Prosciutto Dust

50 min

Shrimp and Crab Stack

25 min

Mini Crab cakes with Cilantro Pesto

1 h