Creamy Lobster Pappardelle- It’s a Keeper! And, HAPPY MAY DAY!

I found another 5 star recipe! It was ah-mazing! AHHHHH-MAZING! The only problem is, of course, the cost of the lobster. It’s definitely a splurge so we won’t be indulging in this recipe very often, but I’ll definitely start keeping my eye peeled for sales. Oh, and Trader Joes recently had frozen lobster tails so I’ll have to inquire about the regularity of those!

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It was a crazy easy meal to make so it’s not just a weekend meal. How fancy would you be telling people Friday morning that you had lobster for dinner last night? Ahhhh yeah.

So basically you start boiling the water for the pasta. Then you boil the wine mixture, boil the lobster (which by the way, I’ve never cooked before), reduce the sauce and it should all come together at about the same time. I’m telling you, easy.

One other perk: the lobster was scrum-didli-icious and would stand alone really well if you just wanted to be fancy and serve lobster tails to your guests!

P.S. Don’t forget to get a bouquet of flowers, leave them on someone’s doorstep, ring the doorbell and run away!

Creamy Lobster Pappardelle

Adapted from Cooking Light

Ingredients

1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)

2 cups dry white wine
1/2 cup no-salt-added chicken stock
1 thyme sprig
3 (5-ounce) American lobster tails
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons heavy whipping cream (I just used milk, because that’s what I had)
2 tablespoons fresh parsley
1 teaspoon fresh thyme leaves

Preparation

  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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