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Creamy Lobster Pappardelle

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

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

Nutrition 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

How to Make It

  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.