RECIPE CREAMY LOBSTER PAPPARDELLE

{ Published by Nicky Fernando - On 2:17 AM - 0 comments }
5. Pappardelle
Thick flat ribbons of egg-based dough
Creamy Lobster Pappardelle
Ingredients :                  
  • 1 (8-ounce) package uncooked pappardelle (wide ribbon pasta)
  • 2 cups dry white wine
  • 1/2 cup no-salt-added chicken stock (such as Swanson)
  • 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
  • 2 tablespoons fresh parsley
  • 1 teaspoon fresh thyme leaves
How to Make 
Cook pasta according to package directions, omitting salt and fat, drain.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.