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)

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.

Note:

Ann Taylor Pittman,

November 2012
My Notes

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

Add Note