This recipe didn't turn out as well as we thought it would. I over-cooked the lobster, which was my fault. However, I couldn't get the sauce to reduce much and the overriding flavor seemed to be more salty. Not a lot of wine flavor. Added parmesan and cream cheesw at the end to try and fix flavor. I'm usually pretty good with pasta recipes but this one just wasn't as good as I was hoping. My husband did go back for seconds but he said he was expecting it to be better. We might have messed something up but regardless I'm not sure I would make it again.
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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