Squid Ink Pappardelle with Lobster and Saffron Broth

Squid Ink Pappardelle with Lobster and Saffron Broth

3.5 2 ratings

Prep. 15 min

Total 1 h

3 portions

Ingredients

fresh lobster tails
16 - 18 oz
chicken broth
32 oz
celery cut into pieces (2 in.)
2 stalks
saffron threads
2 pinches
water
40 oz
extra virgin olive oil
½ oz
squid ink pasta, pappardelle
6 oz
unsalted butter
1 ½ oz
Creole seasoning (see Tip)
1 tsp
fresh chopped parsley to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1936 mg

Protein 29 g

Energy 1703 kJ / 407 kcal

Fat 16 g

Fibre 7 g

Saturated Fat 8 g

Carbohydrates 40 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Ritz-Carlton, New Orleans 10 recipes
United States

You might also like...

Cutter Fermented Onions

72 godz. 30 min

Creamy Orange and Pineapple Jello Mold

4 godz. 20 min

Coconut Cucumber Cooler

2 godz. 10 min

Coffee Rubbed Skirt Steak with Caper Salsa

35 min

Asparagus and Ham Rotelle

40 min

Cranberry Pear Cider

25 min

Baby Potatoes with Prosciutto Dust

50 min

Cranberry Vinaigrette Fall Salad

10 min

S'more Brownie Cups

55 min

Hazelnut Snow Clouds

40 min

Chili Taco Dip

1 godz.

Strawberry BBQ Meatballs

45 min