Squid Ink Pappardelle with Lobster and Saffron Broth

Squid Ink Pappardelle with Lobster and Saffron Broth

3.5 2 rating

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

Calories 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...

Salmon Miso Soup

30 min

Hainan Chicken Rice, Vegetable Soup, Steamed Egg

1 h 25 min

Soy Poached Chicken

50 min

Cajun Gumbo

1 h 30 min

Chicken Adobo

1 h 25 min

Garlic Chicken Sauté with Bok Choy

40 min

Fried Garlic Pork

50 min

Spaghetti with Clams, Mushrooms and Artichokes

50 min

Biltmore Chianti Glazed Beef Short Ribs

4 h

Cioppino

55 min

Crab Stuffed Lobster Tails

50 min

Shrimp Sauté

25 min