Creamy Lobster Pappardelle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An admittedly pricey ingredient, lobster fancies up any dinner. Opt for lobster tails-versus whole live lobsters-to bring the cost down. Ingredients:
1 (8-ounce) package uncooked pappardelle (wide ribbon pasta) |
2 cups dry white wine |
1/2 cup no-salt-added chicken stock (such as swanson) |
1 thyme sprig |
3 (5-ounce) american lobster tails |
1/4 cup extra-virgin olive oil |
3/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons heavy whipping cream |
2 tablespoons fresh parsley |
1 teaspoon fresh thyme leaves |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, bring wine, stock, and thyme sprig to a boil in a large skillet. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove meat from lobster tails; coarsely chop.
3. Add oil, salt, and pepper to wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard thyme sprig. Stir in cream. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley and thyme. Serve immediately.
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