Pappardelle all’Aragosta in Salsa Rosa (Lobster Tagliatelle in Pink Sauce)
- 6 hours ago
- 2 min read
Pappardelle all’Aragosta in Salsa Rosa (Lobster Tagliatelle in Pink Sauce)
By Master Chef Gianluca Deiana Abis
🕰 Prep Time: 40 minutes
👨🍳 Difficulty: Medium
📜 History
The fusion of lobster and “salsa rosa” (pink sauce) is a luxurious evolution of Italian-American cuisine with firm roots in coastal Italy, particularly in regions like Campania and Liguria. While Italian pink sauce (a blend of tomato and cream) is sometimes met with skepticism in old-school cucina, it finds elegant redemption in seafood dishes—especially with lobster, where its richness complements the sweetness of the meat. This dish brings together handmade tagliatelle, delicate lobster tail, and a velvety tomato-cream sauce for an indulgent and refined experience.
🍝 Ingredients (Serves 4)
For the Pasta:
350g fresh tagliatelle (egg-based)
For the Lobster:
2 medium live lobsters (or 2 large lobster tails)
2 tbsp extra virgin olive oil
1 garlic clove, smashed
60ml brandy or cognac
Salt & black pepper, to taste
For the Pink Sauce:
1 shallot, finely chopped
250ml passata di pomodoro or San Marzano tomato puree
200ml heavy cream (panna da cucina)
2 tbsp unsalted butter
Fresh parsley, chopped (for garnish)
🍳 Preparation
1. Prepare the Lobster
If using whole lobsters: Bring a large pot of salted water to a boil. Cook lobsters for 4–5 minutes, just until the shells turn red. Remove and cool. Extract meat from tails and claws. Chop coarsely.
If using tails only: Steam or boil them for 3–4 minutes, cool, and chop.
🦞 Chef’s Tip: Save the shells to make a quick lobster stock or bisque later.
2. Sauté the Lobster
In a wide sauté pan, heat olive oil with garlic. Add chopped lobster and cook for 1–2 minutes. Add brandy or cognac and flambé (ignite carefully), letting the alcohol burn off. Remove lobster and set aside.
3. Make the Pink Sauce
In the same pan, melt butter and gently sauté the shallot until translucent. Add tomato passata and cook for 5–6 minutes on medium-low heat. Stir in the cream and season with salt and pepper. Simmer for 3–4 minutes until the sauce thickens and turns a light rose hue.
🌸 Chef’s Tip: Don’t boil the cream—keep the heat moderate to preserve the smooth texture.
4. Cook the Pasta
Boil Pappardelle in salted water until al dente. Reserve ½ cup of pasta water and drain.
5. Combine & Finish
Return the lobster to the pink sauce and add the drained tagliatelle. Toss gently, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with fresh chopped parsley.
🍷 Wine Pairing
Falanghina del Sannio DOC – A southern Italian white with floral notes and citrus acidity, perfect to balance the cream and elevate the lobster’s sweetness.
💡 Final Chef’s Tips
Use fresh egg tagliatelle—its texture clings beautifully to the creamy sauce.
For added elegance, finish with a touch of lemon zest and a drizzle of lobster oil (optional).
Serve with grilled sourdough rubbed with garlic and olive oil.
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