Rating: 4 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 6

For a dinner that’s sure to impress, this creamy lobster pasta is the move. An admittedly pricey ingredient, lobster instantly fancies up any meal. That said, opting for lobster tails—versus whole live lobsters—brings the cost (and the intensity of prep work required) down. While we love the wide, ribbon-like pappardelle noodles for this elegant lobster pasta recipe, you could substitute the same amount of fettuccine or your favorite pasta shape. For more inspiration, check out this collection of easy seafood pasta dinners.

Ann Taylor Pittman
Recipe by Cooking Light November 2012

Gallery

Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • 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.

  • 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.

Chef's Notes

Sustainable Choice: Look for tails from American lobsters trapped off the New England or eastern Canadian shores.

Nutrition Facts

481 calories; fat 17.9g; saturated fat 4g; mono fat 10.9g; poly fat 1.7g; protein 24.6g; carbohydrates 44.8g; fiber 1.9g; cholesterol 91mg; iron 2.5mg; sodium 637mg; calcium 68mg.
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