Creamy Lobster Mushroom Pasta
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Delicious Creamy Lobster and Mushroom Pasta
Hello beautiful Humans, Omg. this is the perfect weeknight dinner or date night dish. this was simply delicious and so easy to make. I hope y'all beautiful humans enjoy this meal as much as my family enjoyed eating it.
Ingredients
- 1 1/2 pound white button mushroom
- 1 pound lobster meat I used frozen lobster
- 1 cup chicken stock
- 1 cup pasta water
- 1 cup heavy cream
- 1/2 cup Garlic cloves chopped
- 1/3 cup parsley finely chopped
- 1 cup pecorino Romano cheese
- 3 tbsp olive oil
- 1 shallot diced
- salt & pepper to taste
- 1 tsp old bay to season lobster meat
Instructions
- In a large Pot bring about 5 cups of salted water to a boil and cook the pappardelle pasta according to package directions
- In a large saute pan add the olive oil and garlic and diced shallot and cook until fragrant.. add the mushrooms in and to the sauce pan and cook on medium the mushrooms will have lots of water release but continue to sauté until brown
- when draining the pasta set aside 1 cup of pasta water
- in the sauce pan with mushrooms add in the chicken stock cook for 2 minutes
- turn the heat low and add in the cup of cream and seasoned lobster meat
- then add in the fresh grated cheese mix thoroughly to make the sauce
- season the sauce with salt and pepper to taste add the pasta to the sauce and fold in the chopped parsley top with extra grated cheese and enjoy!
Notes
If the sauce is too thick add in the pasta water slowly to loosen the sauce up a bit
I use pink Himalayan salt for this recipe but kosher salt also works
if sauce is to soupy mix tougher in a separate cup use a tablespoon cornstarch mixed with one tablespoon cold water mix well no lumps and add to sauce it will get thicker.
make sure to drain lobster meat and while in the colander sprinkle old bay
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