Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
29 Mins
Total Time
29 Mins
Yield
Serves 4 (serving size: 1 cup)

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.

 

How to Make It

Step 1

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

Step 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.

Step 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.

Chef's Notes

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

Ratings & Reviews

cathyjcj's Review

wh2k2k2k2k2
January 06, 2013
We both absolutely loved it.

marybeth123's Review

shelbyreneski
November 04, 2012
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.

JoSkeen's Review

chacka23
October 18, 2013
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.

phoebe1214's Review

JoSkeen
July 12, 2013
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.

sprky182's Review

sprky182
December 13, 2012
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!

shelbyreneski's Review

JimMarltonNJ
January 22, 2013
This dish is delicious! I didn't have pappardelle pasta, so I used extra wide noodle style pasta. Will definitely make this again.

love2bk's Review

Emz101
February 13, 2014
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.

chacka23's Review

love2bk
March 19, 2014
N/A

Emz101's Review

marybeth123
May 30, 2013
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.

Gundy09's Review

Rebecca
November 22, 2013
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.