Saffron Lobster Papparedelle | Emeril Lagasse

Pasta with cream sauce may not be an obvious summer dinner idea, but Emeril’s Lobster and Pappardelle with Saffron Cream Sauce is light and delicate enough to serve on a hot summer night. Top it off with his Citirus and Saffron Olive Oil Cake for a delicious saffron-themed meal. The recipes were a big hit with saffron farmer Karl McDonald and chef Pooja Hegde on a recent episode of Emeril Cooks.
Lobster and Pappardelle with Saffron Cream Sauce
1 pound fresh pappardelle pasta
1 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons minced shallots
2 teaspoons minced garlic
1/4 cup dry white wine
1/2 teaspoon saffron threads
1 tablespoon tomato paste
1/2 cup Lobster Stock
1 cup heavy cream
2 1/2 cups teardrop tomatoes, cut in half
1 tablespoon chopped fresh chives
2 tablespoons unsalted butter
1 pound Steamed Lobster meat, chopped
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil.
Heat olive oil butter in a large skillet over medium heat. When hot, add the shallots and cook, stirring, until soft and fragrant, about 1 minute. Add the garlic and continue to cook and stir for another minute. Add the white wine, saffron and tomato paste and cook for 5 minutes longer. Add the lobster stock and heavy cream and bring to a boil. Cook until liquid is reduced by half, 5 to 7 minutes.
Cook the pasta in the large pot of salted water until al dente, 3 to 4 minutes. Remove 1/2 cup pasta water from the pot and set aside; drain the pasta in a colander.
Add the reserved pasta water, tomatoes, salt and pepper to the sauce and reduce the heat to low. Cook just until the tomatoes release their liquid, about 3 minutes. Stir in the chives and the butter and whisk to blend. Add the chopped lobster and cook until just heated through. Toss the pasta with the sauce and cook for 1 minute longer, until the pasta is heated through.
Divide the pasta between 4 bowls, garnish with the Parmesan cheese and serve immediately.
Yield: 4 servings
Citrus and Saffron Olive Oil Cake
2 tablespoons triple sec or Grand Marnier
35 saffron stamens (one healthy pinch or about ¼ teaspoon loosely packed stamens)
1 1/2 cups plus 2 tablespoons cake flour
1 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1 cup extra-virgin olive oil
½ cup full-fat Greek yogurt or sour cream
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon
Zest of 1 orange
For serving:
Lightly sweetened whipped cream (optional)
6 large sweet oranges, such as navel oranges, supremed (about 2 cups of orange supremes)
12 saffron stamens
In a small pot, heat the triple sec until warm. Crush the saffron stamens between your fingers and add them to the warmed triple sec to steep for at least 30 minutes.
Grease a 9-inch cake pan well with butter and line the bottom of the pan with a piece of parchment paper. Grease the paper well with butter and set the pan aside while you preheat the oven to 350°F.
Into a medium bowl, sift the flour, sugar, baking powder, baking soda, and salt together.
In a large mixing bowl, whisk the eggs together with the olive oil, yogurt, triple sec, orange juice, lemon juice, and zests.
Add the dry ingredients to the wet ingredients and mix until just combined. Pour batter into the prepared pan and bake in the middle of the oven until a tester comes out clean and the cake is a deep golden brown, about 35 minutes.
While the cake is cooling, remove the supremes from the oranges and fold in the saffron stamens. Set aside at cool room temperature or in the refrigerator until ready to serve the cake.
When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes, then run a thin knife around the side of the cake and invert the cake onto a cooling rack. Remove the parchment from the bottom of the cake and discard. Turn cake right side up and cool on the rack. Cake is best at room temperature.
Serve the cake with lightly sweetened whipped cream and a spoonful of the orange supremes.
Yield: One 9-inch cake
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@Paintplayer1]

I've been an Emeril fan since I was about 8 years old, I'm coming up on 32 now. Thanks for many years of inspiration, Chef.

[@bannoursalem5186]

Ohh man!!! it's not enugh to say fantastic or nice or .. I don't know, Emeril, you are the best, my man!!! stay blessed, and waiting for more!!!
Love from Tunisia

[@chanthavie]

I love seeing you back!

[@CiscoSaeed]

Olive oil cake obsoletely gonna try it

[@qaseemlloyd-trapp6268]

Thanks for sharing this! Bon Appetit 🦞

[@Things92]

Nice

[@RichSobocinski]

Love seeing you cooking again chef. (BTW, that woman was pretty annoying)

[@rj9617]

Why do you have to be negative and insulting? Feel better about yourself now?

[@RichSobocinski]

@@rj9617 it's my opinion and I'm so happy to share it with you. You're welcome. 😊
I think creators appreciate feedback so they can improve their videos. I think the woman was annoying and didn't offer anything to the show. Some people think the comment section is only to offer fawning praise. You can do that too.

[@builderxx]

OMFG that woman is annoying

[@Jean0987654321]

BAM