Lobster Pappardelle with Bacon-Orange SauceBy · Feb 07 2012 · Comments
Last week consisted of a lot of cereal dinners as Justin was out of town on business. My desire to cook solely for myself was non-existent, particularly with an adorably fussy baby on my watch. To welcome dad home, I decided to make something special and this pasta was just that. Lovely flavors and surprisingly easy.
- 8 ounces parppardelle pasta
- 2 lobster tails, shelled and roughly chopped
- 1 teaspoon olive oil
- 4 pieces thick cut bacon, diced
- 2 cups chopped baby Portobello mushrooms
- 3 cloves minced garlic
- 1 tablespoon butter
- ¼ cup half and half
- ¼ cup white wine
- ¼ cup freshly squeezed orange juice
- ¼ teaspoon orange rind
- 2 teaspoon chopped parsley
- ½ teaspoon salt
- ¼ cup pecorino cheese
Cook pasta according to instructions on package and drain.
Heat the olive oil in a small sauté pan over medium-high heat. Add the lobster and cook for 4 minutes, stirring frequently. Remove from the heat and set aside.
In a medium sized saucepan, cook the bacon over high heat until crispy. Drain the fat from the saucepan and return the bacon to the heat. Add mushrooms and the butter and lower the heat to medium. Cook until the mushrooms are tender- about five minutes. Stir in the garlic and cook for 2 minutes being careful not to burn the garlic. Stir in the wine, orange juice, orange rind, half and half, parsley and salt. Bring to a simmer and reduce heat to low. Stir in the cheese and lobster and continue to cook while stirring frequently until the sauce has thickened. Add the cooked pasta to the saucepan and thoroughly coat with the sauce. Serve immediately.