Creamy Lobster Pappardelle
"An admittedly pricey ingredient, lobster fancies up any dinner. Opt for lobster tails--versus whole live lobsters--to bring the cost down." - Cooking Light
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
- 1 8-ounce package uncooked pappardelle (wide ribbon pasta)
- 2 cups dry white wine
- 1/2 cup chicken stock
- 1 thyme sprig
- 2-3 5-ounce American lobster tails
- 1 cup or one package cremini mushrooms; chopped and sautéed with olive oil
- 1/4 cup extra-virgin olive oil + more for the mushrooms
- 3/4 teaspoon kosher salt + more for seasoning
- 1/4 teaspoon freshly ground black pepper + more for taste
- 2-3 tablespoons heavy whipping cream
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- freshly grated Parmigiano-Reggiano optional
Cook pasta according to package directions, drain.
While pasta cooks, bring the wine, chicken stock, and a thyme sprig to a boil in a large skillet. Add the lobster tails. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove the meat from the lobster tails; coarsely chop.
(In a separate pan, sauté your sliced mushrooms with olive oil and a little salt.)
Back to the pan with the wine mixture, add the olive oil, salt, and pepper to the wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard the thyme sprig. Stir in the cream. Add lobster meat, mushrooms and pasta to sauce. Cook 1-2 minutes or until the sauce coats the pasta, and toss. Sprinkle with parsley, thyme and some Parmigiano-Reggiano if desired. Serve immediately.