Mushroom Lobster Ragu With Pappardelle Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
662
FAT
39%
CHOL
163%
SOD
83%

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Ingredients for 6 servings

3/4 cup diced celery

3 tablespoons extra-virgin olive oil

1 cup red wine, divided

1 cup tasso

1 quart beef stock

2 tablespoons chopped oregano leaves

1 1/2 cups sliced button mushrooms

1 1/2 pounds pappardelle

1 1/2 cups sliced red onion

2 tablespoons chopped thyme leaves

1 1/2 cups sliced portabella mushrooms

Salt and freshly ground black pepper

2 (1 1/4-pound) cooked lobsters

2 tablespoons tomato paste

3/4 cup diced carrot

1/4 cup chopped basil leaves

2 tablespoons chopped parsley leaves

1 1/2 cups sliced cremini mushrooms

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