Great dish! Relatively easy to make and tastes like a restaurant entree. I made it as written, just adding minced garlic and a dash of crushed red pepper as suggested by other reviewers. It was very tasty!
Creamy Lobster Pappardelle
sprky182 Posted: 12/13/12
casova Posted: 04/04/13
This was fantastic! The whole family loved it so I'll be making it again.
cathyjcj Posted: 01/06/13
We both absolutely loved it.
AKIRK82181 Posted: 01/01/13
Made this tonight while lobster tails were on sale for the NY! It was delicious, I will definitely make again! Such an easy recipe & it would be a great one to make for entertaining dinner guests!
shelbyreneski Posted: 01/22/13
This dish is delicious! I didn't have pappardelle pasta, so I used extra wide noodle style pasta. Will definitely make this again.
Emz101 Posted: 05/30/13
Sooooo disappointed. The sauce boiled down for close to 20 min and was still a watery mess. The wine flavor was lost completely with a salty flavor leftover, a waste of wine. As well the big flat pasta overcame the lobster so all delicious flavor was lost and almost $30 worth of seafood was wasted. If I was ever to make a lobster pasta again, I would do the most basic pasta ever, angel hair with olive oil, garlic, lemon juice and salt and pepper. What a waste.
marybeth123 Posted: 11/04/12
I would give this 3/12 stars if I could. It was just okay. I had higher hopes for a recipe in the 25th anniversary edition of CL. I added garlic to the very thin sauce to help boost the flavor. If I make this again, I will reduce the chicken broth to yield the amount called for.
JimMarltonNJ Posted: 11/27/12
This had a very rich, buttery flavor. We made the entire recipe for the two of us, so when it came time to reheat this, I placed it in a skillet and splashed some of the extra chicken stock on it and heated over medium low heat until it came to temperature. Take the time to make the broth correctly and you will be rewarded with the flavor.
love2bk Posted: 02/13/14
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.
phoebe1214 Posted: 07/12/13
I made this with two whole lobsters instead of three tails. I also did not have heavy cream so I stirred in two tablespoons ricotta at the very end right before serving. It was amazingly good. Loved it.
JoSkeen Posted: 10/18/13
This was a relatively simple dish to prepare. I have had very few Cooking Light recipes that I deemed unsuccessful, but this was one of them. Sort of bland and boring and given the cost of the lobster, I will not make this again.
Gundy09 Posted: 11/22/13
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.