• Prep Time: NA
  • Cooking Time: NA
  • Serves:

Creamy Lobster Pappardelle

Category: Desserts

 Ingredients List

  • 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

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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