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.
Cooking Light NOVEMBER 2012
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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