Lobster Creme Brûlée In A Cognac Reduction With Vanilla Bean And Red Peppercorns Over Plain Pappardelle

Serving Size:  4-6


1 lb. Pappardelle’s Plain (No Egg) Pappardelle
2 (1-1/2 lb.) fresh lobsters, partially steamed and removed from shells
2 Fresh vanilla beans, sliced in half with inside scraped out
1/4 cup Remy Martin Cognac
3 tablespoons salted butter
3/4 cup heavy cream
1-2 tsp. raw cane sugar
2-3 tbsp. pink peppercorns
2 egg yolks
5 asparagus spears, sliced into diagonal slivers


  1. Place a large pot of boiling salted water on medium-high heat. Cook the pasta, stirring occasionally, until al dente, about 8 mins. Add asparagus to the water and let cook for 2 more mins. Pour the pasta and asparagus into a strainer.
  2. Meanwhile, cut the lobster into large bite size chunks.
  3. Sauté butter in another pot over medium heat until it begins to brown. Add lobster and cook for 2 mins. Add cognac and sugar. Remove the lobster meat promptly, making sure not to overcook it. Reduce the heat and cook for 2 mins. more. Add heavy cream, peppercorns and vanilla bean. Turn the heat off.
  4. Add pasta and asparagus to the cream sauce and stir together well. After the mixture cools down slightly, gently fold in the egg yolks. Add lobster meat. Garnish with parsley and enjoy!