Hands-on Time
29 Mins
Total Time
29 Mins
Yield
Serves 4 (serving size: 1 cup)
Photo: Iain Bagwell; Styling: Mary Clayton Carl

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 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.

Step 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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