Saffron Noodles with Lobster and Asparagus

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Saffron Noodles with Lobster and Asparagus Super Hungry? Jump to the Recipe

A few weeks ago, I got to check out the West Side Market in Cleveland, Ohio and picked up a ton of delicious, fresh foods to try. One of my favorite dishes to come from our WSM excursion was this AMAZING saffron pasta from a local vendor: Ohio City Pasta!

Even if you can't find homemade saffron pasta, many grocery stores now offer "raw" pasta - usually, in my experience, with the other "raw" tortellinis. You've probably seen prepackaged tortellni, so that's a great place to find "raw" pasta! But the saffron noodles from Ohio City Pasta are hands down my favorite kind now - I always keep an eye out for it whenever I head out to my local markets!

I served my saffron pasta in a light lemon butter sauce along with asparagus, cippolini onions and lobster tail meat - also aquired fresh from the West Side Market! I'm all about exploring new places, but when there's delicious food involved, I'm on it like white on rice (or yellow...on pasta!).

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Saffron Noodles with Lobster and Asparagus

  • Number of Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Saffron Noodles with Lobster and Asparagus

Ingredients

  • 16 oz lobster tail meat, cut into chunks
  • 16 oz homemade/fresh pasta (OR saffron pasta from Ohio City Pasta)
  • 4 tbsp butter
  • 1 lemon, juiced
  • 1 tsp pepper
  • 16 oz asparagus, ends trimmed & chopped into one inch pieces
  • 3 cippolini onions, cut into slices
  • 2 tbsp olive oil, for sauting

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Bring a pot of water to a rolling boil. In a large skillet over medium high heat, add about a tablespoon of olive oil and heat until it shimmers. Add the chunks of lobster tail and cook until no longer opaque - about 2-3 minutes. Remove the lobster from the skillet.
  2. Add the remaining olive oil to the pan and saute the cippolini onions until they are caramelized, about 5 minutes. Add the chopped asparagus and cook until it is bright green, about 2-3 minutes more. Remove the onions and asparagus from the pan and set aside with the lobster.
  3. Reduce the heat to medium low. Without cleaning the pan, add the butter and stir until it's mostly melted, scraping up any brown bits. Add the lemon juice to the pan and stir until it incorporates into the butter. Stir in the black pepper.
  4. Boil the homemade/raw pasta for about 1 minute - or according to the instructions provided on the package. Strain and then without rinsing, add the pasta directly to the lemon butter sauce pan.
  5. Stir the lobster, onions and asparagus into the pasta until everything is heated through and coated generously with the lemon butter sauce. Season with salt and pepper, to taste. Enjoy!
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