Saffron Tagliatelle with Lobster

I got some great lobster tails at a meat and seafood market the other day so I had to make something special with it. I always see lobster with heavy cream sauces, but I wanted to try something a little lighter and brighter. This saffron infused pasta  shines with a citrus white wine sauce, and then pops of sweetness from the corn and fresh tomatoes. It’s perfect for that special occasion dinner, or just when you feel like making homemade pasta. Somehow making pasta always makes me feel good; it’s comforting. 🙂

Ingredients

• 2 (6-8 oz) lobster tails
• 1 bunch of thyme
• 1 tbsp. olive oil
• 3 garlic cloves
• 1 tbsp. shallot, peeled and minced
• 1 cup fresh corn
• 1 cup tomatoes, medium diced
• 1/2 cup white wine
• 2 lemons
• 1/4 cup pasta water
• 2 tbsp. butter
• salt and pepper to taste
• 1 pinch red pepper flakes (optional)
• basil, fennel fronds, parmesan to garnish
• 1 lb. saffron tagliatelle (recipe follows)

Directions

Bring two large salted pots of water to boil; one for the lobster and one for the pasta. In the lobster pot, add the juice from one lemon and the bunch of thyme. When that comes to a nice slow boil, add the lobster and cook for about 10 minutes depending on size; the shell should be bright red and the meat should be firm and white. Try not to over cook, though, or the lobster will get tough. Set aside until cool enough to handle. Using a scissors, cut the top of the shell going down and the bottom of the shell going down so you can break in half horizontally to get all the meat out. Cut the meat into large pieces.

Meanwhile in a large sauté pan, heat up the olive oil, shallots, garlic, corn and tomatoes. Season with salt and pepper and cook just until it all gets tender and has a little color to it. Deglaze the pan with about a 1/4 cup white wine and let that reduce for about 2-3 minutes on medium high.  Add the lobster back into the sauce pan. Cook the pasta at this time in quick batches for about 30 seconds, then add to the sauce pan, to start absorbing all the flavors.  Add the juice from the other lemon, pasta water and finish with butter to add that richness and season with salt and pepper to taste. Plate and serve immediately. Garnish with parmesan and herbs! It will last for 1-2 days in the fridge.

Saffron Tagliatelle

Ingredients

• 1 pinch saffron
• 1 tbsp. warm water
• 6 egg yolks
• 1 egg
• 1 3/4 cup all-purpose flour
• 1 tsp. olive oil
• pinch of salt

Directions

In a small bowl add one pinch of saffron to 1 tbsp of warm water together and set aside to let steep.

In a separate large bowl, add the flour and make a well in the center. Add the eggs, saffron water, olive oil and salt. Using a fork, gently start whisking from the center the eggs and little by little incorporate the flour until it’s a shaggy dough. Then using your hands to start kneading the dough together so it forms a smooth ball. Cover in saran wrap and let rest for 10-15 minutes.

Roll out the dough on a floured surface and, either with a rolling pin or pasta machine, roll to about 1/8 inch thick. Fold the dough in half lengthwise and keep folding in half until it’s all rolled up. Then, starting at one end, cut into 1/4 inch strips. Unfold and place on a floured baking sheet until you’ve cut it all and are ready to cook the pasta.