Squid Ink Pappardelle with Lobster and Saffron Broth

Squid Ink Pappardelle with Lobster and Saffron Broth

3.5 2 ratings

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...

Stuffed Vegetables

1 h 20 min

Salmon with Lemon Hollandaise, Broccoli and Rice

45 min

Steamed Shrimp

20 min

Green Tea Crème Brûlée

2 h 35 min

Macadamia Halibut with Mango Sauce

1 h

Lamb with Artichoke and Spinach Purée

45 min

Clams in White Wine with Cilantro

25 min

Cioppino

55 min

Garlic Shrimp

35 min

Halibut and Potatoes with Tomato Sauce

50 min

Chicken with Spiced Tangerine Sauce

1 h 25 min

Shrimp and Vodka Penne Pasta

50 min