I made this recipe last night for our anniversary, but I made a few changes after reading the reviews and it came out great! Part of the reason the other reviewers said it takes so long to reduce is because the recipe calls for a lot of wine. I only used 1 1/2 cups of a chardonnay and it reduced like it should. I went to several stores and could only find 2 lobster tails and that worked out just fine. Also we love garlic and spice so I added a tablespoon of minced garlic and some crushed red pepper and this really boosted the flavor that some said was bland. Use the crushed red pepper flakes to your comfort level. I would also recommend reducing the sauce to only 3/4-1 cup if you want more of a sauce over the pasta. I reduced it to 1/2 cup, but it was really dry, so we added a little bit of butter to our dish. Also I would suggest topping with fresh shredded parmesan cheese. The garlic, crushed red pepper and parmesan cheese really gave this dish a boost in flavor.
Creamy Lobster Pappardelle
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.
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Total: 29 Minutes
- Calories: 481
- Fat: 17.9g
- Saturated fat: 4g
- Monounsaturated fat: 10.9g
- Polyunsaturated fat: 1.7g
- Protein: 24.6g
- Carbohydrate: 44.8g
- Fiber: 1.9g
- Cholesterol: 91mg
- Iron: 2.5mg
- Sodium: 637mg
- Calcium: 68mg
- 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
- 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.
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