Lobster Prawn Pappardelle

Since the opening of Fresh Street Farms in Fleetwood, we’ve been able to get really amazing seafood at a very reasonable price, and best of all it’s really close to home.

One of our favourite items at this urban farmers market is the lobster tails. They are previously frozen and usually sell for either 2 for $7.98 or $8.98. Other similar stores sell the same item at usually $12+. I’ve used them in a variety of my recipes and this is one of the first that I’ve made that I was really happy with. I asked the seafood attendant to take off the shells before I bought them to save on the mess later at home. Butchering lobster tails can splatter and can even be dangerous if you’re not careful.

This recipe utilizes simple ingredients, but makes some really sumptuous meal if you’re just cooking for a few people.


For the Sauce

  • Whole canned tomatoes(San Marzano if you can afford it!)
  • 1 tbsp tomato paste
  • 1 tbsp sundried tomato oil(I keep mine even after I’ve used all the tomatoes)
  • 1 tsp dried chilli flakes
  • 2 cloves garlic, chopped
  • 1/2 cup dry white wine
  • juice of 1/4 lemon
  • 1 tbsp dried oregano
  • 1 tbsp fresh thyme
  • A pinch of salt and pepper to taste

For the pasta

  • Dried pappardelle noodles
  • Kalamata olives (pit in, rinsed)
  • Whole cherry tomatoes
  • 200g tiger prawns, butterflied
  • 2 de-shelled lobster tails, chopped
  • 1 tbsp unsalted butter
  • Bunch of fresh basil
  • Fresh parmesan shavings
  • 1/4 lemon juice


In a large pot over medium heat, place the sundried tomato oil in with chopped garlic.
Add your chilli flakes and tomato paste, constantly stirring so it won’t burn
Next lift the flavours off the bottom by adding your white wine
Add the remaining sauce ingredients and slow simmer for approx 15 min, stirring once in awhile
Once done to your liking, transfer to food processor or blender to mix into smooth sauce
Boil a pot of water with at least 1 tbsp salt for the pappardelle. Once boiling, cook for exactly 7 minutes and either rinse with cold water to stop cooking, or use immediately
In a large pan, add a drizzle of olive oil, heat on medium-high and add the tomatoes and olives. Cook until tomatoes are coloured and blistering.
Add the lobster and prawns, and butter to cook the shellfish. Use another glug of white wine to steam and cook them through. Add a pinch of salt and pepper.
Put the sauce in the pan and bring back to simmer, then add the pappardelle and toss to incorporate sauce with noodles.
Once heated, transfer to serving plate and garnish with fresh basil, parmesan, and a squeeze of lemon juice


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