Pappardelle with lobster and bacon breadcrumbs
20
10
4
No
Ingredients
- 1 package of 350 g of pappardelles
- 30 ml (2 tablespoons) of non-salted butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 10 to 12 of saffron pistils
- 1 box of 398 ml of lobster bisque
- 250 ml (1 cup) of 15% cooking cream
- Salt and pepper up to taste
- 10 slice of pre-cooked bacon
- 340 g (3/4 pound) of lobster meat
- 15 ml (1 tablespoon) of tarragon, chopped
Preparation
Side-by-side mode
- In a pan full of salted boiling water, cook pasta al dente. Drain.
- In another casserole, melt the butter at medium heat. Cook leeks for 2 to 3 minutes.
- Add saffron, lobster bisque, and cream. Bring to a boil and simmer at low heat for 5 to 8 minutes. Salt and pepper.
- Meanwhile, lay the bacon slice between two sheets of absorbent paper. Heat them in the microwave for 1 to 2 minutes until the slice gets crispy.
- Lay bacon slices in a culinary robot and reduce them into breadcrumbs.
- Incorporate lobster meat and tarragon into the lobster sauce. Heat for 2 minutes.
- Divide pasta into plates. Cover with sauce and bacon breadcrumbs.
