Kelp & Lobster Pasta
Kelp & Lobster Pasta
Recipe provided by
Kelp & Lobster Pasta
This recipe for Creamy Kelp & Lobster Pasta comes to us from Luke’s Lobster of Portland, Maine.
Recipe provided by
Ingredients
- 1 cup creme fraîche
- 12 oz dried pasta, spaghetti or linguine
- Kosher salt
- 1 T extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, finely minced
- 1 small shallot, finely minced
- 1T Calabrian hot chili spread, to taste
- ½ cup dry white wine
- Freshly ground black pepper
- Small handful finely minced fresh chives
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Directions
Cook pasta in salted water, bringing to a boil and stirring occasionally. Cook until it’s just under al dente.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring occasionally, until softened but not browned, for about 2 minutes. Add the Calabrian chili spread and stir until it’s evenly mixed.
Add wine and cook until liquid is reduced down to less than 2 tablespoons, about 1 minute. Add the thawed kelp and creme fraiche and mix to combine. Remove pan from heat and set aside until pasta is cooked.
When the pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. Set the pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it thickens. Add the cooked lobster meat and heat it through. Season to taste with salt and black pepper.
Divide pasta between warmed serving bowls, drizzle each portion with more extra virgin olive oil, and garnish with chives.
