Date Night Creamy Lobster & Chive Pappardelle
with Yellow Wax Bean Salad & Sweet Cider Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Right on cue for Valentine’s Day, you’ll be tickled pink by this deluxe seafood dinner. Designed in partnership with Bumble, the women-first dating and social networking app, it’s perfect for a third date (and beyond). Plump morsels of delicate lobster meat float like a dream on richly coated pasta. Infused with gentle whiffs of garlic, the sauce is a decadent swirl of cream, grated Grana Padano cheese and butter. Strands of fresh pappardelle lap it all up in the lap of luxury. Set it out with a lively side salad of blanched yellow wax beans and sharp baby greens in a tangy-sweet vinaigrette. Fresh chives fine tune the final effect.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 300g Yellow wax beans
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of chives (or garlic chives)
- 2 Garlic cloves
- 45ml Sweet Cider vinaigrette
- 225g Fresh pappardelle
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 5g Superior Steak Spice (dehydrated vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, black pepper)
Contains: Eggs, Lobster, Milk, Mustard, Sulphites, Wheat
You will need:
2 Medium pots
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
19 g
Sodium
1060 mg
Total Carb
83 g
Sugars
11 g
Protein
45 g
Fibre
8 g
Preparation
Boil the pasta
Bring 2 medium pots of salted water to a boil. Add the pasta to one pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the stem ends of the wax beans. Thinly slice the chives. Mince the garlic.
Blanch the wax beans
Add the wax beans to the other pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the sauce & warm the lobster
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the lobster, cream, ½ the reserved cooking water, ½ the spices and S&P. Cook, stirring frequently, 3 to 5 min., until the sauce is slightly reduced and the lobster is heated through.
Combine the pasta
To the pan of sauce and lobster, add the pasta, ½ the cheese and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
In a large bowl, combine the wax beans, baby greens, vinaigrette, remaining spices and S&P. Divide the pasta between your bowls. Garnish with the chives and remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
