Food & Drink

Autumn Pappardelle with Lobster, Mushrooms, Shallots, and Cream

Every lobster lover in America should own a copy of Jasper White’s Lobster at Home cookbook. It has been a staple in my kitchen since it was published in 1998. I have made almost all of the pasta dishes in the book, and the following is a rendition of my favorite pasta recipe in the book.

Photo © Christy Majors

Photo © Christy Majors

Autumn Pappardelle with Lobster, Mushrooms, Shallots, and Cream

Print Recipe
Serves: 2-4


  • 1 ounce dried porcini mushrooms
  • ½ cup water
  • 4 tablespoons (½ stick) unsalted butter
  • 2 large shallots, peeled and minced
  • 8 ounces cremini or oyster mushrooms, trimmed and sliced about ⅓ inch thick
  • ¼ cup dry white wine
  • ½ cup heavy (whipping) cream
  • 1¼ pounds cooked lobster meat, freshly picked from the shell and cut into bite-size chunks
  • Sea salt and freshly ground black pepper
  • 8 ounces dried pappardelle (available in Italian specialty stores and some supermarkets)
  • ⅓ cup minced fresh flat-leaf parsley



Place the dried porcini mushrooms in a small saucepan and cover them with the water. Let the mixture come to a boil over medium-high heat. Turn off the heat and let stand for at least 15 minutes but no more than 1 hour. Drain the porcini mushrooms, straining the cooking liquid through a fine-mesh sieve if it is sandy. Set the cooking liquid aside and coarsely chop the mushrooms.


Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the fresh mushrooms and cook until they soften and release their juices, 4 to 5 minutes. Add the drained porcini mushrooms, their reserved cooking liquid, and the white wine and cream. Increase the heat to medium-high and let come to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly, about 3 minutes. Stir in the lobster meat and toss to coat it with the sauce. Cook until the lobster meat is just warmed through. Season the sauce with salt and pepper to taste and keep it warm over very low heat.


Meanwhile bring a large pot of water to a boil. Add the salt and papparadelle and cook according to package directions until al dente. Drain the pasta well and immediately transfer it to the skillet with the sauce. Add the remaining 1 tablespoon of butter and mix thoroughly over medium heat until the pasta is nicely coated with the sauce. Stir in the parsley and serve at once.

Excerpted from Sarah Leah Chase’s New England Open-House Cookbook (Workman, 2016). 


No Comments

Leave a Reply