Recipe by Chef Allen Routt, Owner & Chef
The Painted Lady Restaurant

Photography by Marielle Gibbons

2018 Anderson Family Chardonnay



16 oz all purpose flour

8 oz semolina

2 whole eggs

5 egg yolks

½ Tbsp milk

½ Tbsp extra virgin olive oil


Combine flour and semolina on countertop into large mound. Make a well in the middle. In the blender, add whole eggs, yolks, milk and oil. Blend until smooth. Pour into well, with a fork mix in flour steadily until dough forms. Knead a minimum of five minutes. Refrigerate until ready to use. Use a traditional pasta machine and roll sheets out to the second thinnest setting on the dial.

For pappardelle pasta, cut noodles one inch thick.


shells from 2 lobsters

¼ cup cooking oil

1 cup white wine

¼ cup brandy

1 Tbsp butter

1 celery stock, chopped

¼ medium onion, chopped

½ leek, white only, chopped

1 medium carrot, chopped

2 cloves garlic

1 sprig parsley

1 tsp tomato paste

2 plum tomatoes, halved

1 sprig thyme

2 quarts water

1 cup heavy cream

salt and white Pepper


Preheat oven to 350 and place a roasting pan in to heat up. Carefully remove the hot roasting pan and on the Stove top over a low flame, heat the cooking oil, place the shells in the hot pan and return to the oven. Roast for 20 minutes, stirring every five minutes. When roasted, return the pan to the stove top, add the butter and melt. Add the vegetables and sauté, add the tomato paste and coat the vegetables and shells with the tomato paste and continue to sweat. Deglaze with the brandy and white wine. Add the tomatoes, thyme and water and stir to mix thoroughly.Bring the stock to a simmer. Reduce stove top to low heat and cook uncovered, for 3 hours adding water if necessary to keep shells covered. Strain through cheesecloth. Over medium heat, reduce the stock to a pint. Add the cream and reduce again to a pint of sauce. Season with salt and white pepper to taste.

Cook the pappardelle noodles in a large pot of salted, boiling water for about four minutes or until al dente. While the pasta is cooking, place the lobster cream sauce in a large saucepan and bring to a simmer. When the pasta is cooked, strain the pasta and transfer noodles to the simmering lobster cream. Coat the noodles in sauce.

Garnish the dish with cooked lobster meat and shaved Oregon black truffles and serve immediately. Enjoy!