
Devices & Accessories
Squid Ink Pappardelle with Lobster and Saffron Broth
Prep. 15min
Total 1 h
3 portions
Ingredients
-
fresh lobster tails16 - 18 oz
-
chicken broth32 oz
-
celery cut into pieces (2 in.)2 stalks
-
saffron threads2 pinches
-
water40 oz
-
extra virgin olive oil½ oz
-
squid ink pasta, pappardelle6 oz
-
unsalted butter1 ½ oz
-
Creole seasoning (see Tip)1 tsp
-
fresh chopped parsley to garnish
Nutrition per 1 portion
Calories
407 kcal /
1703 kJ
Protein
29 g
Fat
16 g
Carbohydrates
40 g
Fiber
7 g
Saturated fat
8 g
Sodium
1936 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Ritz-Carlton, New Orleans
10 Recipes
United States
United States
You might also like...
Squid Ink Pasta
1 h
Champurrado
20min
Seared Scallops with Carrot and Ginger Sauce (Hestan Cue™)
40min
Cajun Gumbo
1 h 30min
Beef Adobo
6 h 20min
Strawberry, Pineapple Shrimp Cocktail
50min
Clams in White Wine with Cilantro
25min
Boston Clam Chowder
55min
New England Clam Chowder
45min
Shrimp Aguachile
15min
Yuca con Mojo (Yuca with Garlic Sauce)
55min
Lobster Bisque
1 h 50min