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lobster saffron pasta

Saffron Noodles with Lobster and Asparagus

The Starving Chef
Fresh pasta noodles in a savory butter sauce with asparagus, cippolini onions and sweet lobster tail.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Fancy Food, Pasta
Servings 2

Equipment

Ingredients
  

  • 16 oz lobster tail meat cut into chunks
  • 16 oz homemade/fresh pasta or saffron pasta from Ohio City Pasta
  • 4 tablespoons butter
  • 1 lemon juiced
  • 1 teaspoon pepper
  • 16 oz asparagus trimmed & chopped
  • 3 cippolini onions sliced
  • 2 tablespoons olive oil

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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!
Keyword lobster, noodles, pasta, saffron
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