Creamy Lobster Pappardelle

Creamy Lobster Pappardelle Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
An admittedly pricey ingredient, lobster fancies up any dinner. Opt for lobster tails--versus whole live lobsters--to bring the cost down.

Sustainable choice: Look for tails from American lobsters trapped off the New England or eastern Canadian shores.

Yield:

Serves 4 (serving size: 1 cup)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional Information

Calories 481
Fat 17.9 g
Satfat 4 g
Monofat 10.9 g
Polyfat 1.7 g
Protein 24.6 g
Carbohydrate 44.8 g
Fiber 1.9 g
Cholesterol 91 mg
Iron 2.5 mg
Sodium 637 mg
Calcium 68 mg

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

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.

Ann Taylor Pittman,

Cooking Light

November 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note