Creamy Lobster Pappardelle

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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This pappardelle and lobster recipe requires little adornment to produce a stunningly delicious dish. If you use lobster tails, prep is quick, too!

Ingredients

  • 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

Preparation

  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.


Source: Ann Taylor Pittman- Creamy Lobster Pappardelle

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