Creamy Lobster Pappardelle

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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. 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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