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Leeks
Lobster and breadcrumbs bacon pappardelles
Author:
5/15
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Preparation
20
Baking
10
Portions
4
Freezing
No
Calories
706
Sodium
1314 mg
Protein
39 g
Fiber
5 g
Cholesterol
Fat
25 g
Sugar
Carbohydrate
80 g
Iron
2 mg
Calcium
186 mg
Ingredients
Preparation
Ingredients
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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Lobster and breadcrumbs bacon pappardelles
From
Nov 20
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Jan 01
Preparation
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
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