Lobster and breadcrumbs bacon pappardelles

Author: 5/15
Pappardelles au homard et chapelure de bacon
Preparation 20
Baking 10
Portions 4
Freezing No
Sodium1314 mg
Protein39 g
Fiber5 g
Fat25 g
Carbohydrate80 g
Iron2 mg
Calcium186 mg


  • 1 package of 350 g of pappardelle
  • 30 ml (2 tablespoons) of non-salted butter
  • 1 package of 250 g (3 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
  • 350 g (aproximatively 3/4 pound) of lobster meat
  • 15 ml (1 tablespoon) of chopped tarragon
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  • In a pan full of salted boiling water, cook pasta "al dente". Drain.
  • In an other 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 let simmers at low heat for 5 to 8 minutes. Salt and pepper.
  • Meanwhile, lay the bacon slice between two sheets of absorbent paper. Heat in the microwave for 1 to 2 minutes, till the slice gets crispy.
  • Lay bacon slice in a culinary robot and reduce 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.

Chef's notes