Creamy Lobster Pappardelle
This pappardelle and lobster recipe requires little adornment to produce a stunningly delicious dish. If you use lobster tails, prep is quick, too!
- 1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)
- 2 cups dry white wine
- ½ cup no-salt-added veggie stock
- 1 thyme sprig
- 3 (5-ounce) American lobster tails
- ¼ cup extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons heavy whipping cream
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- Cook pasta according to package directions, omitting salt and fat; drain.
- 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.
- 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.
Source: Ann Taylor Pittman- Creamy Lobster Pappardelle