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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who doesn’t like pasta so I thought we would do a padel pasta noodle with saffron and I have a dynamite saffron olive oil cake that we’re going to do I’m super excited for that one absolutely so we’re going to come over here now and start our saffron olive oil cake so we’re going to sift our dry ingredients first so we’ve got sugar flour baking powder m baking soda and salt so we want to sift this and the reason why folks is you see these lumps in here that’s exactly why we’re doing that is we’re sifting that to avoid having those lumps inside of our cake batter now once we get this all nice and sifted then we’re going to start on our wet ingredients I got eggs I’ve got yogurt yogurt little bit of lemon juice will begin to start whisking that and then zest okay once that’s whisked we’re going to take our orange we’re going to use a little bit more fresh orange zest so we want to get that oil from from the orange then we’ll take the juice oh wow whisk it and it wouldn’t be an olive oil cake without olive oil without olive oil right so what kind of olive oil is this is the extra virgin olive oil the good stuff mhm but speaking about the good stuff what I did is I took an orange lur like a granet or quantro would work and I just lightly simmered it to extract the flavor of the saffron wow what we’re going to do is going to now add that oh and you can see the brilliant color that we have of that and now what we’re going to do is we’re going to take our dry ingredients and add our dry ingredients to the wet it should be a nice consistency of the batter not too thick but not too thin once it’s all Incorporated I’ve take taken a 10-in cake pan used pman on the bottom buttered I have my oven on 350 degrees preheat and now what we’re going to do is we’re going to go in with our cake batter fused and flavored yeah with with saffron in the oven I go this is going to take about 30 35 minutes now sauce for our padel pasta yes what we’re going to do is we’re going to start with a little bit of olive oil in the pan and butter shallots you could use red onion if you don’t have shallot and garlic and now what we want to do is just sort of perfume this as well on the heat now what I like to do is add a little bit of salt and a little bit of pepper okay to this while with just sort of extracting the flavor out of the shallots we have that we’re going to deglaze with a little bit of lobster stock white wine wow so we got our liquids in there now then this is going to make you happy call oh of course lot of saffron wow and beside the flavor and the color of the saffron we’re going to add a little bit of tomato paste okay which is going to be you know a lot of people but a lot of people don’t know why they use tomato paste yes and it’s sort of like the glue or you know the structure the foundation so we’re going to incorporate that in there start reducing that down just a little bit to evaporate the wine and a little bit of concentration I got some salted water here boiling away and what we want to do is we want to make sure we add a little bit of salt and to that we’re going to add our padel noodles oh yeah babe fresh pasta is always going to be quicker than the dry pasta we got our saffron cream reducing down yes now what we’re going to do is we’re going to take our Lobster meat okay and add our Lobster meat to our sauce oh yeah baby mhm just sort of COA that now to the pasta beside the lobster meat we’re going to go in with some of these grape tomatoes and now we’re going to check on our pasta see just exactly how it’s cooked come out let it drain and just when it has just a little bit of liquid left we’re going to add it right to our sauce nice so we have that in there so we want to just lightly toss this remember the lobster meat is already cooked so you cook it previous to adding it inside the sauce right gotcha and then while it’s doing that we’re just going to take a little bit of salt little bit of pepper some chives M finish it just with a little bit of butter oh wow toss it away and we plate look at that look at the saffron huh uh little bit of grated Parmesan cheese wow wow little bit of parsley my friend thank you there we go oh that looks beautiful too I’m going to be full I didn’t wait I already went in for it you did oh my God I can’t even oh the cream and the saffron is just blending together so well ex thought they made for each other MH thank you all right so we have our olive oil cake oh yeah should be really nice and moist so you let it cool down we’ll let it cool down okay I’m going to stop eating this is really good don’t stop look at that cake oh wow you can see the moistness oh it’s that olive oil huh you know what I like to do is just take some Supremes of some Citrus mhm so I see you’ve put some saffron on there as well I got saffron in there as well yes wow we’re in Saffron Central here yes so everyone we talk to has a story with saffron so what is your story my Heritage which is Portuguese a little bit of Italian Italians don’t use a lot of a lot of saffron here we go thank you thank you so much but um I started using saffron and it just like I got hooked all right how we doing very oh my God I can’t stop eating look at this cake is so I’m going to have to dig into that cake oh go oh my God that cake my God that cake amazing that cake Chef that is amazing unbelievable it is it was fantastic that’s fantastic good I think that’s going to be a staple in my kitchen Cheers Cheers it’s the saffron thank you so much Chef thank you thank you for having us