Farfalle and Brown Butter Lobster Sauce
Prep time
Cook time
Total time
Serves: 6
  • 1 pound Farfalle pasta
  • 1 broccoli crown, cut into florets
  • ½ cup unsalted butter
  • 1 teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch nutmeg
  • 1 pound langoustine lobsters, cut into ½ inch pieces
  • Grated Parmesan cheese, optional
  1. Cook pasta to al dente, according to the instructions on the package. Drain and set aside.
  2. Meanwhile, bring another pot of water to a boil. Cook broccoli for 2 minutes, or until bright green. Drain broccoli. Chop broccoli florets into roughly half inch pieces.
  3. Melt butter in a large skillet, over medium high heat. Cook until butter has turned a golden color, about 4 minutes. Add chopped broccoli and sage. Sauté for 2 minutes. Add salt, pepper, and nugget and stir to combine.
  4. Add lobster and sauté until lobster is warm. Toss the pasta with the sauce and divide among 6 plates.
  5. Serve hot, topped with grated Parmesan cheese, if desired.
Recipe by The Little Chef at http://littlechefblog.com/farfalle-brown-butter-lobster-sauce/