Pappardelles with lobster and bacon breadcrumbs recipe 4766 b52c9ad5-a0e7-4260-bdb3-e88ffcd8a71a /media/mqej0wfe/pappardelles-au-homard-et-chapelure-de-bacon.jpeg 5 ingredients 15 minutes 5 ingredients 15 minutes 2/1/2023 1:52:38 p.m. 0 0 30 4 3 Plats principaux Weekday recipes Pastas-SPLIT-Meat, fish and seafood Leeks Vegetarian
Pappardelles with lobster and bacon breadcrumbs

Pappardelles with lobster and bacon breadcrumbs

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Ingredients
  • 1 package of 350 g of pappardelles
  • 30 ml (2 tablespoons) of non-salted butter
  • 1 package of 250 g (4 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
  • 340 g (3/4 pound) of lobster meat
  • 15 ml (1 tablespoon) of tarragon, chopped
Preparation
Side-by-side mode
  • In a pan full of salted boiling water, cook pasta al dente. Drain.
  • In another 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 simmer at low heat for 5 to 8 minutes. Salt and pepper.
  • Meanwhile, lay the bacon slice between two sheets of absorbent paper. Heat them in the microwave for 1 to 2 minutes until the slice gets crispy.
  • Lay bacon slices in a culinary robot and reduce them 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.

Pappardelles with lobster and bacon breadcrumbs

Ingredients
  • 1 package of 350 g of pappardelles
  • 30 ml (2 tablespoons) of non-salted butter
  • 1 package of 250 g (4 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
  • 340 g (3/4 pound) of lobster meat
  • 15 ml (1 tablespoon) of tarragon, chopped
Preparation
Side-by-side mode
  • In a pan full of salted boiling water, cook pasta al dente. Drain.
  • In another 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 simmer at low heat for 5 to 8 minutes. Salt and pepper.
  • Meanwhile, lay the bacon slice between two sheets of absorbent paper. Heat them in the microwave for 1 to 2 minutes until the slice gets crispy.
  • Lay bacon slices in a culinary robot and reduce them 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.

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